Bio-product effect on fermentation and quality of alfalfa hayage silage

Abstract

The process of preparing high quality hayage silage is complex and depends on many factors, such as the presence of epiphyte microflora, conditions of gathering green mass and the sugar content in the feed. Consequently, the quality of prepared hayage silage can be very variable. To solve this problem, the primary way to effectively control the fermentation process is to use various additives. In modern feed production, biological and chemical additives have been actively used to control and prevent certain types of fermentation, thereby reducing nutrient losses and improving the aerostability of feed. This has a positive effect on the eatability and digestibility of food, and the health of animals. Nowadays, specialists prefer bio-products to chemical ones. Chemicals (formic, propionic acid, etc.) quickly acidify the plant mass to the pH level of 3.8...4.2, at which the development of pathogenic microflora becomes impossible. Antimicrobial properties of these acids are derived from their ability to pass through the cell membrane in an undissociated form and release hydrogen in the cytoplasm, thereby preventing their growth and development. The use of the latter involves the risk of harm to the health of service personnel, the environment and technical means (metal corrosion, etc.), as well as significant financial costs for their purchase. Bio-products are less expensive, environmentally safe and convenient to preserve. In this regard, this article deals with the evaluation of the effectiveness of the domestic bio-product "Ferbak-Sil" (Russia) in preserving the air-dried green mass of Lucerne under laboratory conditions. The phytomass was packaged in vacuum-tight polyethylene bags. In the course of the study, the positive effect of the studied preserving agent on the fermentation process and nutrient safety was established. "Ferbak-Sil" contributed to pH reduction by 3.48%, an increase of acetic acid mass concentration by 0.10% abs. and preservation of raw protein by 0.15% compared to control.