The major management considerations are to wrap bales within 24 hours of baling with an 8 ml thickness of plastic. The advantage of plastic over use of preservatives is that, while cost is about the same, plastic wrapping can preserve bales over any moisture range. There may be little or no funding to continue the mission it may even fall to outright volunteers. On the farm wrapping bales is an effective method for either preserving wet hay or making haylage. I didnt work on Voyager, but can tell you that deep-space missions tend to retain the original ground hardware, software, language, and build environment, both for continuity/safety as well as budget reasons. Lactic acid will cause the pH to drop to 4.8 – 5.8 which helps to inhibit the growth of undesirable organisms. ![]() During fermentation bacterial species such as lactobacilli, naturally present on the crop, utilise the WSC to survive, replicate and produce lactic acid. The bales are compressed and wrapped in several layers of plastic to eliminate oxygen and create the anaerobic conditions necessary for desirable fermentation to occur. Haylage is cut, semi wilted and baled within 24 hours at a dry matter level of 55-65%, therefore, leaf fracture and nutrient losses are kept to a minimum. ![]() ![]() Reducing the moisture level to this extent will minimise the risk of mould development during storage, however this drying process inevitably leads to leaf fracture, creating dust and nutrient loss (water soluble carbohydrates (WSC), protein, vitamins and minerals). Hay is cut, turned and left to dry until reaching a dry matter of 85-90% at which point it can be baled. Concerning plastic wrapping bales for either hay or haylage the difference is the mosiure content
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