Silage or Murghas and related products questions and answers :

  • A store of feed for the dry season.
  • Animals remain in good condition.
  • More milk at a better price.
  • Thus more income in the dry season.
Categories: Murghas, Silage

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Silage is fermented, high-moisture stored fodder which can be fed to cattle, sheep and other such ruminants (cud-chewing animals) or used as a biofuel feedstock for anaerobic digesters.

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Silage can also be made from forage and small grain crops. The biggest risk factor associated with feeding silage to sheep and goats is the risk of listeriosis. … The major source of listeria in sheep and goats is from eating poorly fermented or moldy silage.

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It is not unusual to get foul, putrid smells in wet cereal and grass silages, and particularly in alfalfa silage. This smell is most associated with clostridia, which utilize soluble sugars or organic (lactic) acids to produce butyric acid (which has a rancid butter smell).

Categories: Murghas, Silage

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A gestating cow will easily consume about 2.5% of her body weight on a D.M. basis of corn silage. If the cow weighs 1200 pounds, she could consume on a daily basis 30 pounds of silage on a D.M. basis. If the silage is 35% D.M., this 1200 pound cow could eat 86 lb (30 lb/.35 = 85.7 lb) of silage daily.

Categories: Corn Silage, Murghas, Silage

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Three to four weeks Traditionally, nutritionists have recommended allowing silage to ferment for three to four weeks before feeding, although recent research from Cumberland Valley Analytical Services Inc. (CVAS) indicates waiting longer may increase silage digestibility.

Categories: Corn Silage, Cow, Murghas, Silage

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The main difference between hay and silage is that the hay is grass cut and dried to use as animal fodder whereas silage is the fermented, green forage fodder stored in a silo. The moisture content of hay is not more than 12% while that in the silage is 40-60%.Both crops are made up of grass.

Categories: Hay and Silage, Murghas

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Question:मुरघास म्हणजे काय ?

Answer:
हिरव्या वैरणीतील उपलब्ध पोषण मूल्य घटकांचे जतन करणेसाठी (हिरव्या वैरणीची प्रत व दर्जा कायम राखण्यासाठी) अतिरिक्त हिरवी वैरण योग्य वेळी कापणी करुन वैरणीत 30 टक्के शुष्कांक (ड्रायमॅटर) व 70 टक्के आर्द्रता असतांना कुट्टी करुन खड्डयात (घ्त्द्यद्म) मध्ये हवाबंद स्थितीत (अनअेरोबीक कंडीशन) मुरण्यासाठी/आंबविण्यासाठी (फरमंटेशन) साठविली जाते. या हिरव्या वैरणी साठविण्याच्या / टिकविण्याच्या पध्दतीला मुरघास बनविणे संबोधिले जाते.



Question: उत्तम मुरघासाची वैशिष्टये?

Answer:

  • 1. वास : चांगल्या तयार झालेल्या मूरघासास आंबट असा वास येतो.
  • 2. रंग : मूरघासाचा रंग फिक्कट हिरवा किंवा तपकिरी दिसतो.
  • 3. आम्लता : मूरघासाची गुणवत्ता आणि आम्लता याचां परस्पर संबध आहे. उत्तम दर्जाच्या मूरघासाचा सामू (पी.एच.) 3.5 ते 4.5 असतो.
  • 4. ओलावा : मूरघासामध्ये 75 ते 85 टक्के पाण्याचे प्रमाण असते.

मूरघास व ताजी हिरवी वैरण यांची पोषणमूल्यदृष्टया तूलना होणे जरी शक्य नसले तरी हिरवी वैरण साठवून ठेवण्यासाठी मूरघास ही एक चांगली पध्दत आहे.



Question: Silage Information/Murghas Mahiti?