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What are limitations of silage as conserved fodder?
If the silage is exposed to any amount of oxygen, there is high potential for spoilage. When silage is spoiled, it cannot be used for livestock. Thus silage cannot be stored just anywhere, it must be stored in such a way that no oxygen is able to get into it. That enables the anaerobic bacteria to do their job and keep the silage as unspoiled as possible.
How do you spell cylidge?
Cattle food stored in a silo is called silage.
What type of feed for dairy cattle is usually stored in silo?
Silage.
What is silage making?
Silage making is the process by which green/immature plants are harvested, stored and allowed to ferment for the purpose of feeding the fermented vegetation to livestock. This feed was originally loaded into silos to allow to ferment, but today can also be stored in large sealed plastic bags.
How do you spell silage?
The spelling "silage" is used for livestock feed made from fermented alfalfa, oats, or maize.
Why do people often use a silage?
Silage is a type of fermented stored animal fodder that is used to feed cows and sheep. It is used by farmers because the fermenting process gives the fodder a nutritional benefit over hay or grass.
Green fodder preserved without drying is called?
Silage. Silage is a feed preservation technique where green fodder is chopped, compacted, and stored in airtight conditions to undergo fermentation, preserving its nutritional quality for livestock feed.
What is a good sentence with the word silage in it?
The farmer fed silage to the pigs.
What should be the pH of silage?
pH of silage should be in between 4.2-4.8
What is the protein average on corn silage?
Protein average in corn silage is 6-9%.
What is the purpose of silage fermentation?
Silage fermentation helps in the lowering of the forage to a certain point.
What is silaged?
Silage making is the process by which green/immature plants are harvested, stored and allowed to ferment for the purpose of feeding the fermented vegetation to livestock. This feed was originally loaded into silos to allow to ferment, but today can also be stored in large sealed plastic bags.
