Dairy cow roughage cultivation and processing modulation
First, forage crops and forage cultivation Food Additives are substances added to food. Some additives have been used for centuries. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin. Food Additives Food Additives,Natural Food Additives,Food Additives Preservatives SINOCHEM PHARMACEUTICAL CO., LTD , http://www.sinochemnutrition.com
1. Feed crops and pasture species for dairy cows There are many types of feed crops and pastures that can be grown for dairy cows. Forage crops such as corn, sorghum, oats, cabbage (cabbage), carrots, turnips, sweet potatoes, pumpkins, etc. Wheatgrass, Cocksfoot, Sudangrass, Pennisetum, Setaria viridis, Bermudagrass, Alfalfa, red clover, gardenia, bitter leeks, comfrey grasses, and pine cone herb. When selecting forage crops and pastures, according to the local climatic conditions, soil and fertilizer moisture, etc., select different forage crops and forage species or varieties, plant different forage crops or pastures according to different ways of use, and select the yield as much as possible. High and good quality forage crops and pasture varieties or varieties to increase production, reduce the cost of forage production and bring production benefits. Also pay attention to the use and monitoring of organic pesticides.
2. The intercropping and intercropping of forage crops in the southern region is suitable for interplanting with ryegrass 15 to 20 days before rice harvest, which seems to extend the autumn growth time of multi-flowered ryegrass and increase yield. The intercropping of forage maize with soybeans and the silage of silage together improve the quality of silage.
II. Balanced deployment of forage crops and pastures throughout the year
From spring to autumn, a cow usually needs about 1 mu of forage or barley crops to provide green fodder, and 1 to 1.5 mu of forage corn to regulate silage. In spring, sudan grass, pennisetum, forage corn, sweet sorghum, etc. can be sowed; sweet potatoes, pumpkins, etc. can be planted in summer; alfalfa, red clover, ryegrass, rye, oats, cabbage, kohlrabi etc. can be sowed in autumn. . Grasses such as Sudan grass and Pennisetum can be used for feeding grasses from early summer to autumn; Sweet potatoes and pumpkins are used for late autumn to early winter; Silages made from fodder corn and sweet sorghum are fed in the absence of green fodder in winter and spring; Cabbage and kohlrabi are available. Use from winter to early spring; alfalfa, clover, ryegrass, rye, oats, etc. are high-quality spring fodder for the spring season and can be dried hay. When green feed is insufficient, some wild grasses and agricultural and sideline products can also be used as supplements.
Third, silage production and utilization
The silage method can be divided into general silage and special silage. Special silage can be divided into semi-dry silage, mixed silage, additive silage and so on. General silage production techniques are as follows:
1. The silo construction requires airtight, impermeable, with a certain depth, and the cellar walls are vertical and smooth. Therefore, the pit site should be selected where the groundwater level is low, the terrain is high and dry, the sun is sunny, the drainage is good, and the distance from the livestock house is close. The silage volume per cubic meter is 400-600 kg. The annual feed intake per cow can be calculated from 8 to 10 tons. The use of existing silage equipment should be cleaned and cleaned in time to remove the contaminants and prepare them for re-silage.
2. Timely harvesting of silage raw material corn in the milk ripening period to the wax ripening stage, gramineous grasses in the heading stage; legumes forage harvesting in the early flowering period is appropriate. When harvesting is appropriate, the raw material crop not only has high yield and good quality, but also has a suitable moisture content and the silage is easy to be successful.
3. Moisture regulation The moisture content of the forage grass crops and forage grasses is preferably 65% ​​to 75%, and the moisture content of legume grasses is 60% to 70%. Crude raw material moisture content can be higher, 78% ~ 82% is appropriate, young and juicy raw materials should be lower moisture content, with 60% as the best. The raw materials that are directly ensilaged after picking are higher in moisture content, and hay, straw, etc. can be added or slightly dried to reduce the moisture content. Cereal straw has a low moisture content and can be added with water or mixed with fresh green cut raw materials to adjust the moisture content.
4. The chopped silage material must be chopped before entering the pit. The shorter the silage material is cut, the more beneficial it is to compact air during silage, and it is beneficial to the rapid propagation and fermentation of lactic acid bacteria, and the quality of silage is better. To cut into 0.5 cm long segments, the best silage effect, rough texture of raw materials, can be cut into about 2 to 3 cm long.
5. Fill the chopped silage raw materials and store them in a one-time manner. Before loading to ensure an anaerobic environment, the walls (pools) are lined with four walls of plastic film. Loading raw materials should be carried out layer by layer, each layer is filled with 15 to 20 centimeters, compacted to the utmost to reduce the gap and create an anaerobic environment.
6. Sealed
Silage raw materials are sealed at a height of 50 to 60 cm above the pit (pool). First, a layer of plastic film is placed on the raw materials, and then covered with soil, the appearance of bread-headed, sealed soil thickness 40 to 50 cm.
7. Storage management After storage 5 to 6 days into the lactic acid fermentation stage, silage dehydration, softening, when the seal appears collapsed, collapsed, should be cultivated in time to prevent leaks. After 10 days, the sinking is generally stopped, and the soil can be used to make the pits 30 to 40 cm above the ground. In addition, it is necessary to prevent animal trampling, rat-proofing, and waterproofing.
8. The evaluation of the quality of silage is generally used for sensory identification. It is identified from the aspects of color, aroma, taste and texture.
The advantages of food additives are these followed:
1. Improve the appearance of food.
2. Keep and enhance the nutrition value of food.
3. Increase the variety and conveniences of food.
4. Miantain freshness and prolong shelf life.
5. Provide leavening or control acidity and alkalinity.