Silage can complete the fermentation process after sealing for 40-50 days. The fermented silage can be stored for several years without changing the quality. The open storage time of the silage is best chosen when the temperature is low and the grass shortage season. For the medium-quality silage, it is best to feed it when the temperature is below 20°C, because in the season when the temperature is high, the silage is easy to be second-fermented or dry-hardened, resulting in losses; and in colder seasons, the silage It's easy to freeze.
After opening the cellar, it is necessary to pay attention to the management. Silage is a juicy feed that is preserved under anaerobic conditions by fermentation. It can only continue to remain indefinite in the absence of oxygen; if it is in contact with air, it will soon be infected with mold. And bacteria, these bacteria can cause rapid deterioration of the silage, so-called "secondary fermentation." Especially in the summer, when all kinds of bacteria are most active, the silage is also the most prone to mold. Therefore, the access and storage after open cellar is a very important issue related to the feeding effect of silage.
When opening the pit, first remove the mud and debris from the pit side of the pit: The square pit should open from one end of the wind, take the material in a cross-section, take at least 6 to 7 centimeters per day. After taking the cross-section to maintain horizontal and vertical, you can not find the form of small holes to dig deep, so as not to expose the surface, the temperature is higher when caused by secondary fermentation. The circular cellar should be taken from the surface layer by layer, so that the silage is always kept on a flat surface, and it should not be taken from one place to the next. Regardless of the type of cellar, the exposed face cover must be tightly sealed with plastic sheeting after every refeed to make it airtight. Take the amount to use the principle of the day, when the weather is hot to follow the feed to ensure fresh feed.
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