Green fodder refers to the transformation of fresh plant-based feed into feed that can be stored for a long time through fermentation. The fermentation time of green forage depends on a number of factors, including the type of plant, moisture content, fermentation conditions, and so on. Generally speaking, green forage needs to be fermented for more than 21 days to achieve the best feeding effect.
When making green storage feed, fresh plant-based feed needs to be chopped or pulverized, then mixed with the right amount of water and microbial agents, and can be made after anaerobic fermentation. During fermentation, sugars in plants are broken down into volatile substances such as organic acids and ethanol, while components such as proteins and cellulose are also broken down into more easily absorbed substances.
Due to the different chemicals and fermentation speed produced by different plants during the fermentation process, the fermentation time of green storage feed will also be different. Generally speaking, the fermentation time of green forage needs to be more than 7 days, and the optimal feeding time needs to be more than 21 days. If you want to speed up the fermentation, you can control the temperature to about 30 °C and increase the number of stirrings to promote the entry of oxygen and speed up the fermentation process.
When feeding green forage, you need to pay attention to the following points:
1.Before feeding, you need to check the color and smell of the green forage to make sure that it has not spoiled or molded.
2.The moisture content of green storage feed needs to be controlled at about 60%, and too dry or too wet will affect the feeding effect.
3.Green storage feed needs to be mixed with other feeds gradually to avoid sudden change of feed that causes indigestion of animals.
4.Green fodder cannot be used as the only feed**, and needs to be fed in combination with other feeds.
In conclusion, green fodder is a nutritious feed that is easy to make and feed, but there are several factors that need to be paid attention to in the process of making and feeding to ensure its quality and safety.