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- Silage - Wikipedia
Specific terms may be used for silage made from particular crops: oatlage for oats, haylage for alfalfa (haylage may also refer to high dry matter silage made from hay)
- What is Silage, and How to Produce it - Wikifarmer
Silage is a type of forage produced by fermenting plant matter under anaerobic conditions until it's acidified It is used to feed domestic animals such as sheep, goats, and pigs, but it's mainly widespread in cattle
- How to Make Silage: 12 Steps (with Pictures) - wikiHow
Preserving feed for livestock doesn't always mean putting up sun-dried hay Silage is also made as a chopped, fermented feed source, primarily from annual crops like corn, barley, sorghum, oats, millet, and occasionally canola and wheat
- Silage | Feeding, Storage, Preservation | Britannica
Silage, forage plants such as corn (maize), legumes, and grasses that have been chopped and stored in tower silos, pits, or trenches for use as animal feed Since protein content decreases and fibre content increases as the crop matures, forage, like hay, should be harvested in early maturity
- What is silage? - Science Learning Hub
Silage is pasture grass that has been ‘pickled’ It is a method used to preserve the pasture for cows and sheep to eat later when natural pasture isn’t good, like in the dry season The grasses are cut and then fermented to keep as much of the nutrients (such as sugars and proteins) as possible
- Whats in Your New Crop Corn Silage? - Penn State Extension
Producers should request a forage analysis of new crop silage to understand yearly differences in forage quality
- Silage | Agricultural Marketing Resource Center
Silage is a preserved forage produced by anaerobically fermenting high-moisture crops to retain nutrients and feed value The practice of ensiling dates back more than 3,000 years to ancient Egyptian and Greek agricultural systems, where early forms of forage preservation were documented
- What is silage? And how is it made? - Countryfile. com
Silage is grass that’s been cut in late May or early June and then preserved by pickling, in much the same way as you might pickle vegetables in the kitchen The perfect anaerobic conditions have to be created – by removing the oxygen the grass starts to ferment, converting natural sugars into acid
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