When evaluating the quality of silage, it's important to consider what the animals prefer to eat and the cost-effectiveness of the feed. Silage can have both advantages and disadvantages, depending on how it's made. To produce high-quality fermented silage, there are several essential conditions that must be met: First, a reliable source of fermentation microbes is crucial. The starter should contain at least 150 million functional microorganisms per gram, such as in Gempitic starter. Second, there needs to be an ample supply of nutrients for these microbes—primarily carbon and nitrogen sources. When using straw, it's necessary to add an appropriate amount of nitrogen, like urea, to ensure proper fermentation. Third, the moisture content should be carefully controlled, ideally around 60%.
After extensive research and field trials, experts recommend following three key principles when making silage: speed, honesty, and strictness. As soon as the silage material is harvested from the field, it should be packed and covered with plastic on the same day. This requires efficient planning, enough labor, and the right equipment to minimize the time the materials are exposed to air. The faster you can seal the silage, the better the results will be, and the less nutrient loss you’ll experience.
Regardless of the type of silage equipment used, it’s vital to shorten and compact the materials. This is especially important for rough-textured materials. Cutting them into small pieces (2–3 cm) and layering them properly helps remove air pockets. Pressing them tightly ensures a good anaerobic environment. For silo structures, extra attention should be given to compacting the material along the walls to prevent air infiltration.
No matter the container used, the silage must be sealed quickly and kept away from oxygen. Here’s how to properly cover a silo: Once the silage is filled to about 0.5–1.2 meters above the edge, trim the top and cover it with plastic or a tarp. Immediately press soil over the covering to create a tight seal. Sealing should be done in two stages: the first after filling, and the second repeated every 5–7 days. Each sealing should compress the material by at least 30 cm, and the silo should be higher than the surrounding ground to prevent water from seeping in. After 20 days, regularly check for cracks caused by settling and fill them immediately. Also, make sure to leave drainage channels around the silo to avoid water accumulation.
In addition, maintaining the correct moisture level between 50% and 65% is essential. If all other conditions are ideal, using a silage additive like Jinbao Silage Starter can further enhance the fermentation process, acting as the final touch to ensure quality and longevity.
What is Food additive?
Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.
Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements
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