Fermentation process of green storage feed baler.
The forage baler is an efficient, automated piece of equipment used to compress silage raw materials into blocks for easy storage and transportation. Transportation is not lost tons, convenient and simple, saving time, labor and labor!In the process of using the green storage feed baler, fermentation is an important link. This article will introduce the fermentation process of the green storage feed baler in detail.
1. Preparation stage.
Before starting fermentation, you need to prepare enough silage raw materials, such as corn stalks, wheat stalks, pastures, etc. These ingredients should be harvested at the right level of ripeness and fresh, clean and free of mildew. At the same time, it is also necessary to prepare the green storage feed baler and necessary auxiliary equipment, such as forklifts, forklifts, etc.
Second, the cutting and mixing stage.
After the preparation phase is completed, the silage raw material can be fed into the guillotine cutting unit of the forage baler for guillotine. The purpose of guillotine cutting is to cut the raw material short for subsequent compaction and fermentation. Mixing is also a very important step, some excipients such as molasses, urea, etc., can be added to improve the nutritional value of the silage.
3. Compaction and storage stage.
After cutting and mixing, the silage is fed into the compacting unit of the forage baler for compaction. The purpose of compaction is to remove air from the raw materials, promote the growth and reproduction of anaerobic bacteria, and accelerate the fermentation process. After compaction, the silage is automatically fed into a baler to be sealed into lumps.
Fourth, the fermentation stage.
After the sequestration is complete, the silage will begin to enter the fermentation phase. At this stage, the sugar in the silage raw material will be decomposed by anaerobic bacteria such as lactic acid bacteria to produce lactic acid, and with the accumulation of lactic acid, the pH value of the raw material will gradually decrease, forming an acidic environment that inhibits the growth and reproduction of harmful microorganisms. At the same time, nutrients such as proteins and fats are broken down and transformed to improve the nutritional value of silage.
5. Quality inspection and storage stage.
After fermentation, the silage needs to be tested for quality to ensure that it meets the required quality. Quality testing mainly includes sensory testing, chemical testing and microbial testing. If the test results meet the criteria, the silage can be stored or transported. During storage, care needs to be taken to keep the environment dry, cool and well ventilated to avoid mildew or rot of the silage.
Through the above five stages of fermentation, we can get high-quality silage. The use of green forage baler can greatly improve the output and quality of silage, and provide strong support for the development of animal husbandry.