Forages part 3
Learning objectives
Understand differences between conserved/stored and fresh forage sources
conserved/stored forage sources:
Hay, silage, haylage, and baleage
Fresh forage sources:
Green chop, pasture, range
Learn what is green chop
Green chop: herbage that is cut and chopped in the field and fed fresh to livestock
● Has low nutrient losses but is labor-intensive
Advantage → more energy; conserve a lot more energy
Disadvantage → labor; intensive grazing
Learn how silage is made and chemical and biochemical processes involved during
silage fermentation
Silage: is a material resulting from the fermentation of forages
● Silage major goal is to preserve forage nutritive value through lactic acid production
Phases of silage fermentation:
Sugars converted to lactic acid
Phase 1:
● Material placed in silo
● Plant cells use oxygen
● Protein is broken down into amino acids and peptides (NPN) and N gases
NPN = non-protein nitrogen
Phase 2:
● Anaerobic microorganisms begin to function
● VFA + ethanol + CO2 are produced
● More NPN (amino acids and peptides) is formed
● Phase 2 bacteria tend to be inefficient fermenters
● pH drops to about 5
Phase 3:
● Acetic acid producers cease to function
● Lactic acid bacteria convert sugars into lactic acid
● Occurs 3 to 5 days after filing silo
Phase 4:
Learning objectives
Understand differences between conserved/stored and fresh forage sources
conserved/stored forage sources:
Hay, silage, haylage, and baleage
Fresh forage sources:
Green chop, pasture, range
Learn what is green chop
Green chop: herbage that is cut and chopped in the field and fed fresh to livestock
● Has low nutrient losses but is labor-intensive
Advantage → more energy; conserve a lot more energy
Disadvantage → labor; intensive grazing
Learn how silage is made and chemical and biochemical processes involved during
silage fermentation
Silage: is a material resulting from the fermentation of forages
● Silage major goal is to preserve forage nutritive value through lactic acid production
Phases of silage fermentation:
Sugars converted to lactic acid
Phase 1:
● Material placed in silo
● Plant cells use oxygen
● Protein is broken down into amino acids and peptides (NPN) and N gases
NPN = non-protein nitrogen
Phase 2:
● Anaerobic microorganisms begin to function
● VFA + ethanol + CO2 are produced
● More NPN (amino acids and peptides) is formed
● Phase 2 bacteria tend to be inefficient fermenters
● pH drops to about 5
Phase 3:
● Acetic acid producers cease to function
● Lactic acid bacteria convert sugars into lactic acid
● Occurs 3 to 5 days after filing silo
Phase 4:
