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Production of hay and silage has increased significantly during the past century (see Figure 1.1). Assuming a market value of $100/tonne for hay and $45/tonne for silage, on an `as fed’ basis, the average value of the hay produced each year between 1996 and 2000 was $542 million The figure for silage was $108 . . . → Read More: Trends in forage conservation in Australia Forage harvester Introduction Successful livestock management involves matching the supply of feed with the animals’ requirements as efficiently and profitably as possible. The aim is a product that meets market specifications when the market wants it. Although grazing is the lowest-cost animal production system in Australia, it may not necessarily be the most . . . → Read More: Silage in the Farming System Grass silage Developing a feed budget for the farm will identify pasture surpluses and feed deficits, and allow an assessment of the potential role for silage. A feed budget is often used to outline the feed supply and demand at monthly intervals over 12 months — a feed year plan. Historical . . . → Read More: Developing a feed budget Silage being baled for storage Introduction There are a number of long-term implications for whole farm management when silage is first incorporated into the production system or significantly expanded. These can be thought of in terms of increasing land productivity, efficiency of resource use and management control over production. . . . → Read More: Impact of Silage on the Farming System Silage chopper The effects of reducing chop length Reducing chop length: Increases the rate at which fermentation occurs; Reduces fermentation losses of DM and energy, and degradation the protein fraction; Increases the chances of a successful fermentation in forages with low WSC content; Increases amount of lactic acid produced in wilted silages; Can . . . → Read More: Principles of Silage Preservation. Part Four Baling the silage Introduction Fermentation losses of Dry Matter (DM) content and energy, and degradation of protein can be substantial. Clostridial silages have a rancid odour and are unpalatable to livestock. If anaerobic yeasts are present in the forage they will ferment Water Soluble Carbohydrate (WSC) to ethanol. DM is lost . . . → Read More: How does fermentation affect silage? |
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