Forage crops and pasture management play a crucial role in dairy farming, ensuring that cows receive high-quality feed throughout the year. There are numerous types of forage crops and pastures suitable for dairy cattle, including corn, sorghum, oats, cabbage, carrots, turnips, sweet potatoes, pumpkins, wheatgrass, cocksfoot, sudangrass, penisetum, setaria viridis, bermudagrass, alfalfa, red clover, gardenia, bitter leeks, comfrey, and pine cone herb. When choosing forage species, it is essential to consider local climate, soil type, moisture levels, and fertilization practices. Selecting the right varieties based on usage, yield potential, and quality helps increase production efficiency while reducing costs and maximizing profitability. Additionally, the use of organic pesticides should be carefully monitored to ensure environmental and animal safety.
In the southern region, intercropping strategies can significantly improve forage availability. For instance, planting ryegrass 15 to 20 days before rice harvest extends the growth period of multi-flowered ryegrass, thereby increasing yield. Similarly, intercropping forage maize with soybeans and silaging them together enhances silage quality by balancing protein and energy content. These methods help farmers make the most of available land and resources.
To maintain a balanced supply of forage throughout the year, different crops should be planted seasonally. In spring, sowing sudan grass, penisetum, forage corn, and sweet sorghum provides early green feed. During summer, sweet potatoes and pumpkins can be grown. In autumn, alfalfa, red clover, ryegrass, rye, oats, cabbage, and kohlrabi are ideal for grazing or harvesting. Sudan grass and penisetum are useful from early summer to fall, while sweet potatoes and pumpkins serve well in late autumn and early winter. Silage made from forage corn and sweet sorghum can be fed during winter and spring when fresh forage is scarce. Cabbage and kohlrabi are also valuable during winter and early spring. Alfalfa, clover, ryegrass, and rye are excellent sources of high-quality spring feed and can be dried as hay. When green forage is limited, wild grasses and agricultural by-products can supplement the diet.
Silage production is an effective way to preserve forage, especially during periods of low availability. There are various silage methods, such as general silage, semi-dry silage, mixed silage, and additive silage. The general silage process involves several key steps:
First, constructing a proper silo is essential. It should be airtight, impermeable, and deep enough to prevent spoilage. The location should have good drainage, minimal groundwater, and be close to the livestock area. Each cubic meter of silage can hold about 400–600 kg, and each cow requires around 8–10 tons annually. Existing silage facilities should be cleaned thoroughly before reuse.
Harvesting timing is critical. Corn should be harvested during the milk to wax ripening stage, grasses at the heading stage, and legumes during early flowering. Proper timing ensures optimal yield, quality, and moisture content, which are all important for successful silage.
Moisture regulation is another key factor. Grasses should have a moisture content of 65–75%, while legumes require 60–70%. Crude materials may have higher moisture (78–82%), but young and juicy plants need lower moisture (around 60%). If raw materials are too wet, they can be dried or mixed with dry materials like hay or straw. Conversely, if they are too dry, water or fresh green material can be added.
Chopping the forage into small pieces (about 0.5 cm) improves compaction and promotes lactic acid bacteria fermentation, resulting in better silage quality. Coarser materials can be cut into 2–3 cm lengths.
Once chopped, the material must be packed tightly in layers, about 15–20 cm thick, and compacted to remove air. This creates an anaerobic environment necessary for fermentation.
After filling, the silage should be sealed with plastic film and covered with 40–50 cm of soil. The top should be raised 50–60 cm above ground level to prevent water ingress.
Proper storage management is vital. After 5–6 days, the silage enters the fermentation phase, and any signs of collapse should be addressed promptly. By day 10, the pit should be filled to 30–40 cm above ground level. Preventing animal access, rodent damage, and water exposure is essential for maintaining silage quality.
Finally, the quality of silage can be assessed through sensory evaluation—looking at color, aroma, texture, and taste. A well-fermented silage should be greenish, have a sour smell, be soft, and not moldy.
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