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ТЕХНОЛОГИИ ЗАГОТОВКИ, ХРАНЕНИЯ И ИСПОЛЬЗОВАНИЯ КОРМОВ

ͪКормопроизводствоͫ № 2, 2014

THE INFLUENCE OF SEVERAL FACTORS ON THE QUALITY OF SILAGE HARVESTED

IN THE VOLOGDA REGION

S. V. Serova, S. E. Tyapugin, Dr. Agr. Sc.

North-West Research Institute of Milk and Grassland Agriculture

160555, Russia, Vologda, Molochnoe poselok (village), Lenina str., 14

E-mail:

In the North-West region of Russia, including the Vologda region, milk is the product which determines the profit-

ability of the whole agricultural complex in the region. The quanƟty and quality of milk produced depends direct-

ly on the quanƟty and quality of the fodders stored. And if the northwestern livestock farmer’s demand for feeds

is 100-120 % saƟsfied, the requirements for energy and nutrients are only 65-80 % covered. First of all it is caused

by inadequate harvesƟng Ɵme and unsaƟsfactory assortment of the forage crops: grasses and late ripening crops

are prevailing. To reveal the influence of separate factors, forage grasses’ diversity among them, on feed quality,

different qualitaƟve features of silage harvested in the Vologda region were studied in 2009-2013. On five-years

average most of the silage was qualified as off-grade or 3

class, because the forage has not mostly met the state

standard requirements to the butyric acid content. Low protein content (never exceeding the 3

class norm) was

registered each year as well. A more favourable situaƟon with a greater share of 1

and 2

class silage was ob-

served in 2013 due to the farms which started using preservaƟves for ensilaging. The studies have shown that the

exisƟng fodder grasses’ structure in the region has a negaƟve effect on the forage quality. It is recommended to

adjust it in terms of increasing the share of perennial legume grasses and early and mid-ripening species. This is to

allow using more progressive technologies for swards’ harvesƟng and fodders’ storing.

Keywords:

silage, nutriƟonal value, protein, fiber, exchange energy, feed units, carotene, degree of quality.

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