Green Fodder Preservation Techniques For Enhancing Dairy Productivity

Anshu Rahal and Vinod Garjola Department of Animal Nutrition

College of Veterinary and Animal Sciences

G B Pant University of Agriculture and Technology, Pantnagar,

Udham Singh Nagar, Uttarakahnd, India 263145

INTRODUCTION:

Dairy farming is a crucial component of the global agricultural sector, contributing significantly to the economy and fulfilling the nutritional demands of millions. One key factor in the success of dairy farming is the availability of high-quality green fodder for livestock. Green fodder, rich in essential nutrients, plays a pivotal role in maintaining the health and productivity of dairy animals. However, the seasonal nature of fodder availability poses a challenge for dairy farmers. India is deficit in fodder. The ICAR- Indian Grassland and Fodder Research Institute (IGFRI), Jhansi has estimated that there is deficit of 11.24%, 23.4 % and 28.9% in green fodder, dry fodder and concentrates respectively, in the country.The various reasons for fodder shortage in the country include changing land use patterns, urbanization, declining productivity of pastures, diversion of land towards commercial crops, diversion of crop residues to other industrial uses, non-availability of quality fodder seed and increasing demand for fodder due to improved productivity of animals.To address this issue, various green fodder preservation techniques have been developed, aiming to ensure a continuous and nutritious supply for dairy cattle throughout the year. Here are the following techniques used for fodder preservation.

1. SILAGE MAKING:

Silage making is a process of preserving and storing green fodder or forage crops in a fermented state to be used as animal feed. The goal is to create an anaerobic (without oxygen) environment to promote fermentation and inhibit the growth of spoilage microorganisms. Here are the basic techniques involved in silage making:

• Crop Selection:Choose high-quality forage crops with a high moisture content and good nutritional value. Common crops for silage include grasses, legumes, and cereal crops.
• Harvesting:Harvest the forage at the right stage of maturity. This is usually done when the plant has the highest nutrient content and is at its maximum digestibility.Cut the crop at a proper height to avoid soil contamination and to ensure uniform fermentation.
• Chopping:Use a forage harvester or silage chopper to cut the forage into small pieces. The ideal chop length depends on the type of forage, but it is generally recommended to be between 0.5 to 1.5 inches (1.3 to 3.8 cm).
• Packing:Pack the chopped forage tightly into a silo or bunker to eliminate as much air as possible. Adequate packing is crucial for creating an anaerobic environment.Use a tractor or specialized packing equipment to compress the forage and remove air pockets.
• Sealing:Cover the packed forage with an airtight layer to exclude oxygen. Common materials include plastic sheets, oxygen barrier films, or a combination of both.Ensure that the cover extends beyond the edges of the silo or bunker to prevent air infiltration.
• Weighting:Place weights on top of the cover to further press the forage and promote anaerobic conditions. These weights can be tires, sandbags, or other heavy materials.
• Fermentation:Allow the forage to undergo natural fermentation. Lactic acid bacteria naturally present on the forage will produce lactic acid, lowering the pH and preserving the silage.The fermentation process typically takes a few weeks. Monitor the silage pH to ensureproper fermentation (pH should be around 4.0).
• Feedout:When it's time to feed the silage, remove the cover carefully to avoid introducing air. Feed the silage from the face of the silo or bunker to maintain anaerobic conditions.
• Quality Monitoring:Regularly monitor the quality of the silage, including its appearance, smell, and temperature. Spoilage indicators such as mold or off-putting odors may suggest problems.

Safety Precautions:Be aware of the potential risks associated with silage, such as the production of harmful gases. Follow safety guidelines to minimize these risks.By following these techniques, farmers can produce high-quality silage that provides a nutritious and palatable feed for livestock throughout the year.

2. HAY MAKING:

 

Hay making is the process of harvesting, drying, and storing grass or other plants to use as fodder for livestock. The goal is to preserve the nutritional value of the forage while minimizing the growth of molds and other microorganisms that could reduce its quality. Here are some common techniques used in hay making:

• Mowing:

• Timing: Harvest the forage at the optimal stage of maturity for the specific plant species. Timing is crucial to ensure the highest nutritional content.

• Cutting Height: Leave a stubble of a few inches to promote regrowth and maintain soil health.

• Conditioning: (Crushing or Crimping) Some farmers use conditioners to crush or crimp the stems of the forage. This helps to accelerate the drying process by increasing the surface area exposed to air.
• Tedding:After mowing, the forage is often tedded or spread out with a tedder to increase the drying rate. This breaks up clumps and exposes more of the forage to sunlight and air.
• Raking:Raking is done to form windrows, which are long, narrow rows of forage. This allows for more efficient drying and facilitates the next steps in the hay-making process.
• Drying:Allow the forage to dry in the field. This can take several days and depends on weather conditions. Turning the hay periodically can help promote even drying.
• Baling:Once the forage is sufficiently dry (usually when it reaches a moisture content of around 15-20%), it is baled. Baling can be done using various types of balers, such as round balers or square balers.
• Storage:Store the bales in a dry place to prevent moisture absorption and mold growth. Elevated storage or the use of pallets can help prevent ground moisture from affecting the hay.
• Moisture Monitoring:Regularly monitor the moisture content of the forage during the drying process to prevent baling before the forage is adequately dry. Baling wet hay can lead to mold growth and decreased nutritional value.
• Preservatives:Some farmers use hay preservatives to reduce the risk of mold development. These can be applied during baling or as a post-treatment.
• Plastic Wrapping (Silage):In some cases, particularly for legumes like alfalfa, hay can be wrapped in plastic to create silage. This is an alternative method of forage preservation.

It's important to note that the specific techniques used can vary based on factors such as climate, the type of forage, available equipment, and local agricultural practices. Adaptation to local conditions is often crucial for successful hay making.

3. HAYLAGE MAKING:

Haylage, also known as silage or baled silage, is a fermented forage product made from high-moisture crops, such as alfalfa, clover, or grass. The goal of haylage making is to preserve the forage while maintaining its nutritional quality.

• Crop Selection: Choose high-quality forage crops with high nutritional content.
• Harvest Timing: Harvest at the optimal stage of maturity to ensure maximum nutrient content.
• Moisture Content: Aim for a moisture content of 45-65% to facilitate fermentation.Use a reliable moisture testing method, such as a microwave oven or specialized moisture meters.
• Chop Length: Chop forage to an appropriate length to promote compaction and proper fermentation.Consult forage specialists or research articles on recommended chop lengths for specific forage crops.
• Compaction: Achieve high compaction during storage to exclude air and promote anaerobic fermentation.Use heavy equipment, such as a tractor, to achieve proper compaction.
• Sealing:Seal the forage tightly to prevent air infiltration.Use high-quality plastic wrap or airtight covers.
• Inoculants: Consider using inoculants containing lactic acid bacteria to enhance fermentation.
• Monitoring: Regularly monitor the temperature and condition of the haylage during storage.Adjust management practices based on monitoring results to ensure optimal fermentation.
• Feed-out Practices: Practice proper feedout techniques to minimize spoilage and maintain forage quality. Refer to guidelines on feeding haylage to livestock provided by agricultural extension services.

It's important to note that local conditions, crop varieties, and available resources may influence haylage-making techniques. Always refer to local agricultural extension services, forage specialists, and reputable publications for region-specific recommendations and best practices.

CONCLUSION:

The effective preservation of green fodder is essential for sustaining dairy productivity throughout the year. Various techniques, such as silage making, haymaking, Haylage making of green fodder mixtures, offer viable solutions to overcome seasonal variations in fodder availability. By implementing these preservation methods, dairy farmers can ensure a continuous and high-quality supply of nutritionally rich green fodder, ultimately enhancing the health and productivity of their dairy cattle.