Effects of Cutting Stages and Additives on the Fermentation Quality of Triticale, Rye and Oat Silage in Qinghai-Tibet Plateau
2022
Jun Ma | Hanling Dai | Hancheng Liu | Wenhua Du
The Qinghai–Tibet Plateau is sparsely populated and has vast grassland, which plays an important role in the development of animal husbandry. However, during the forage cutting season, frequent rainfall and low temperatures are consistently experienced, which makes it extremely difficult to produce quality hay. The best way to process hay is to produce silages. In this experiment, dry matter yield and silage fermentation quality of dominant annual forages, namely triticale, rye and oat, with Sila-Max and Sila-Mix lactic acid bacteria additives at the five cutting stages, i.e., heading, flowering, grouting, milky and dough stages, were determined. Triticale at the dough stage had the highest dry matter yield among the three forages at the five cutting stages. The optimum harvesting time for triticale, rye and oat to produce quality silage in the Qinghai–Tibet alpine area was the milky stage. Sila-Max lactic acid bacteria additives could significantly improve the fermentation qualities of triticale, rye and oat silages, but the fermentation effect of Sila-Mix on the three silages was not significant. The triticale variety ‘Gannong No.2’ is the best raw material to produce quality silages in the Qinghai–Tibet alpine area. Overall, quality silage could be made in the Qinghai–Tibet alpine area while using the triticale variety ‘Gannong No.2’ as the raw material, cutting it at the milky stage and adding Sila-Max as the lactic acid bacteria additive.
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