ИНТЕНСИВНОСТЬ СПИРТОВОГО БРОЖЕНИЯ В ЗАВИСИМОСТИ ОТ СТЕПЕНИ ПРОВЯЛИВАНИЯ И ОБЕСПЕЧЕННОСТИ КОРМОВЫХ ТРАВ САХАРОМ И ЕГО РОЛЬ В ВОЗНИКНОВЕНИИ АЭРОБНОЙ ПОРЧИ СИЛОСА И СЕНАЖА

Abstract

Aerobic spoilage in silage and haylage is affected by the intensity of alcoholic fermentation, which causes the amount of nutrient loss of the feed during excavation from the trench. The negative effect is not the alcohol content, as such, which in some cases even helps to improve the aerobic stability of the feed, but the amount of yeast found in the silo and hay at the time of opening the silos, which, in turn, depends on a number of factors. One of these factors is the low sugar-buffer ratio in plants, which should be ≤2.5. Under this condition, there is a slight accumulation of alcohol in the dry matter of the feed, which indicates a weak development of the yeast. The second factor that determines the aerobic stability of the feed and the amount of nutrient loss during storage in air is the dry matter content of plants. When stored in the air of haylage and silage from dried herbs, the loss of dry matter is reduced, reaching a minimum when preparing food from plants with a sugar-buffer ratio of ≤ 2.5. This is especially noticeable in the first 2–3 days of storing feed in the air. Subsequently, the loss of dry matter from aerobic spoilage begins to increase, causing the occurrence of secondary fermentation, which leads to its spoilage of feed. The third factor determining the aerobic stability of a silo is its shelf life under anaerobic conditions, which should not be less than 90 days. This follows from the biological features of the development of yeast, which are the main initiators of aerobic spoilage. However, haylage is predisposed to aerobic spoilage for any shelf life in trenches.