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In autumn, it is the season of silage and sweet potato silage. After silage and Sweet Potato silage are ensiled, lactic acid bacteria grow and reproduce rapidly under conditions of appropriate moisture, carbohydrates, and anoxic conditions, and large amounts of ethanol and lactic acid are produced, making the harder stalks softer. The right amounts of ethanol and lactic acid give silage a good scent of wine. This wine taste can increase the palatability of livestock, make it delicious, eat well, eat well, and increase the digestibility by more than 10%. However, when lactic acid and lactic acid produced by lactic acid bacteria are excessive, the acidity of silage is too high. Silage with too high acidity not only reduces palatability, but also has corrosiveness on the teeth of livestock, and also has greater irritation and corrosiveness to its stomach and intestines. This kind of silage is not only detrimental to the growth and development of livestock, but also will endanger their health. Practice has proved that adding appropriate amount of urea can control the silage acidity is too high, not only can reduce the acidity of silage, but also can increase the content of crude protein in silage and improve the nutrition of silage. The amount of addition and its method are: in the silage, corn straw can be added 0.3% to 0.6% of urea; guava can be added 1.2% of urea. When the moisture content of raw materials is too high, the urea can be evenly spread on the raw materials; when the moisture content of the raw materials is too low, the urea can be dissolved and stratified and evenly sprayed on the raw materials. In this way, the silage's acidity can be guaranteed.