Forage crops and pasture management play a vital role in dairy farming, as they provide essential nutrition for cows throughout the year. A variety of feed crops and pasture species can be cultivated depending on local climate, soil conditions, and water availability. Common forage crops include corn, sorghum, oats, cabbage, carrots, turnips, sweet potatoes, and pumpkins. Pasture species such as wheatgrass, cocksfoot, sudangrass, bermudagrass, alfalfa, red clover, and various grasses like comfrey and chicory are also widely used. When selecting these crops, it's important to choose varieties that offer high yield and quality, while also considering cost-effectiveness and environmental sustainability. The use of organic pesticides should be monitored carefully to ensure both animal health and ecological balance.
In the southern regions, intercropping practices can significantly enhance productivity. For example, planting ryegrass 15–20 days before rice harvest helps extend the growth period of multi-flowered ryegrass, increasing its yield. Similarly, intercropping forage maize with soybeans and silaging them together improves the nutritional value of the resulting silage. These strategies help farmers maximize land use and improve feed quality.
To ensure a continuous supply of forage throughout the year, it's essential to plan for different seasons. From spring to autumn, a cow typically requires about 1 mu (approximately 0.067 hectares) of green fodder, along with 1–1.5 mu of forage corn for silage. In spring, crops like sudangrass, pennisetum, and forage corn can be sown. During summer, sweet potatoes and pumpkins are ideal. In autumn, alfalfa, red clover, ryegrass, rye, and oats can be planted. Sudan grass and pennisetum are great for summer and early autumn grazing, while sweet potatoes and pumpkins are suitable for late autumn and early winter. Silage made from forage corn and sweet sorghum is ideal for winter and spring when fresh forage is scarce. Cabbage and kohlrabi can be used during winter and early spring, while high-quality forages like alfalfa, clover, and ryegrass are excellent sources of spring feed, which can also be dried into hay. When green forage is insufficient, wild grasses and agricultural by-products can serve as supplements.
Silage production is an effective way to preserve forage for long-term use. There are several types of silage, including general silage, semi-dry silage, mixed silage, and additive silage. General silage techniques involve proper construction of silos, which should be airtight, deep, and have smooth walls. The location should be dry, well-drained, and close to the livestock area. Each cubic meter of silage can hold 400–600 kg of material. Farmers should clean and maintain existing silage equipment regularly to prevent contamination and ensure good quality.
Harvesting at the right time is crucial for successful silage. Corn should be harvested during the milk to wax ripening stage, grasses at the heading stage, and legumes during early flowering. This ensures optimal moisture content and nutrient levels, which are essential for good fermentation. Moisture regulation is another key factor—grasses should have 65–75% moisture, while legumes should be around 60–70%. If the raw materials are too wet, they can be dried or mixed with drier materials like hay or straw. Conversely, if they're too dry, water or fresh green materials can be added.
Before storage, the forage must be chopped into small pieces, ideally 0.5 cm in length, to promote better compaction and faster lactic acid fermentation. The chopped material is then filled into the silo in layers, compacted thoroughly to remove air pockets and create an anaerobic environment. Once full, the silage is sealed with plastic film and covered with soil to a height of 50–60 cm. The soil layer should be at least 40–50 cm thick to ensure a tight seal.
After storage, the silage undergoes fermentation over 5–6 days. It should be checked regularly for signs of collapse or leakage. After about 10 days, the silage stabilizes, and the soil covering can be raised 30–40 cm above ground level. Proper management includes protecting the silo from animals, pests, and water damage. Finally, the quality of silage can be evaluated through sensory methods, checking color, aroma, texture, and taste to ensure it is safe and nutritious for livestock.
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