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Silage is widely used in animal farming, but many people still have limited understanding of its fermentation process. Here’s a brief overview of Gemba Silage Starter, which plays a crucial role in ensuring effective silage production. The core principle of silage fermentation involves using lactic acid bacteria to produce lactic acid under anaerobic conditions. This creates a stable environment that preserves the nutritional value of green forage by inhibiting harmful microorganisms.
The fermentation process can be divided into three main stages. First, during the aerobic phase, fresh forage is placed into the silo. Initially, there's some oxygen present, allowing aerobic and facultative anaerobic bacteria—such as spoilage bacteria, yeasts, and molds—to multiply rapidly. These microbes consume oxygen, producing carbon dioxide, hydrogen, acetic acid, succinic acid, and lactic acid. As the pH drops and the environment becomes more acidic, most harmful microorganisms are suppressed, while lactic acid bacteria begin to dominate.
If the silage isn't properly packed or covered, air pockets may remain, leading to prolonged aerobic activity. This increases temperature, weakens lactic acid bacteria, and allows harmful microbes to thrive, reducing feed quality and potentially causing spoilage. Therefore, it's essential to minimize this initial phase to prevent microbial damage.
In the second stage, the anaerobic environment is fully established. Lactic acid bacteria multiply quickly, producing large amounts of lactic acid. Once the pH drops below 4.2, their activity slows, and only a small amount of yeast remains. This marks the maturation of the silage, typically after 5–7 days of fermentation. The lactic acid fermentation stage usually lasts 2–3 weeks.
Finally, during the preservation phase, lactic acid accumulates further, reaching 1.5%–2.0%, with the pH stabilizing between 3.8 and 4.2. At this point, the silage is well-preserved, with minimal microbial activity, ensuring long-term storage without significant nutrient loss. Using a high-quality silage starter like Gemba can help accelerate this process, improve efficiency, and ensure better feed quality for livestock.
Feed Enzymes
Feed additive enzymes Simple classification of feed enzymes:
1.endogenous enzymes, refers to the animal body can secrete digestive enzymes, the main function is to digest the nutrients in the feed used to improve the digestibility of feed; The digestive system of young animals is not perfect, and the digestive enzymes secreted by the body are insufficient. In particular, a large amount of endogenous enzymes should be added to the feed based on plant raw materials to solve the digestive problems. Endogenous enzymes generally refer to protease, amylase, lipase and so on.
2. Exogenous enzymes refer to the enzyme preparations that animals cannot secrete autonomously and must be added. The main function is to degrade the anti-nutrient factors of plant raw materials, non-starch polysaccharides that hinder the release of nutrients and react with the contact of endogenous enzymes, such as cell walls, and non-starch polysaccharides that bring negative effects; Common are phytase, xylanase, glucanase, cellulase, mannanase, galactosidase, etc.
3.functional enzymes, mainly use its catalytic function to achieve the processes and products we need, such as glucose oxidase, a brief overview is the catalytic process with glucose to consume oxygen, produce gluconic acid and hydrogen peroxide, Reduce the PH value of the gut, and use its strong oxidation to alleviate mycotoxin poisoning and protect the health of the digestive system, improve immunity and other functions; In addition, there are catalase, lysozyme and other related products, the specific function is not this unnecessary
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