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HAY AND BALES
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PERFECT SIL HAY

Homofermentative bacteria

Lactobacillus plantarum spp
Aspergillus oryzae

They promote the fermentation producing lactic acid.
They represent the basic choice to improve the SS and animals’ performances.

It is an optimal choice when:

  • You want to improve the food quality of any sort of silages;
  • When it comes to leguminous silages (alfalfa);

 In vitro studies demonstrate that silages treated with homofermentative bacteria would produce 8 percent more of ruminal bacteria compared to non-treated silages. Such difference would explain a higher milk production up to 2 litres per head per day (Muck 2021).

Fields represent an important asset for the livestock companies, but often the quality of the hay produced is of poor nutritional value and do not allow weighing positively on the ration costs. Haymaking, i.e. the evaporation of the water contained in the leaf tissues carried out by solar radiations, energy, air and wind often is a risky operation. In many situations, we have to face a residual moisture with the danger of mould creation and subsequent presence of mycotoxins and heating of the mass with loss of nutrients.
Increasing the forage protein contents turns out to be equally important. In facts, it takes just a few days late to drastically lower the proteins value. 

Thanks to research, AKRON presents PERFECT SIL HAY, specifically designed for hays, to be sprayed on the hay bale while it is pressed with the dosing device. Its use allows baling the forage even if it has not reached the optimal drying degree, protecting the protein value. 

For medium-small sized companies, the reliance on the production of wrapped round bales represent an optimal opportunity to valorise grassy forages. In this case, AKRON proposes a specific range of homo and heterofermentative lactobacilli for the treatment of baled hay to ensure the protein valorisation and palatability.

BENEFITS OF THE TREATMENT WITH PERFECT SIL HAY

  • Tastier hay
  • Increase in the food intake
  • Higher nutrients concentration
  • No moulds
  • Animals’ better health
  • Fewer losses during drying and storage
  • Less dust production

CHEMICAL PROCESSES AFTER THE CUT AND LOSSES OF NUTRITIONAL VALUE

Proteins

Part of insoluble proteins are degraded into soluble nitrogen with an increase of non-protein nitrogen. Losses can reach 45% of proteins, depending on the drying speed.

Digestibility

In normal conditions, in terms of digestibility, compared to the original grass, the hay looses from 6 (in the case of haymaking without rain) to 13% (in the presence of light rain) or more than 20% (with rain and air exposition for several days).

Maillard’s reaction

Beacue of the mass heating, sugars and amino acids react creating an indigestible complex that manifests with browning hay. Such reaction is known as Maillard’s reaction:
Sugars + amino acids >>> indigestible compounds + tobacco-coloured hay

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GOAL:
NUTRITIONAL EFFICIENCY

The forage quality, and mainly the digestibility of NDF, is influenced by the genetic heritage of plants, the production environment, thermal performances and eventual stress (hydric, mechanical, etc…)

Farming techniques aimed at increasing the seeding density, the poor soil fertilization, the harvest at late maturity, and the use of improper irrigation techniques lead to a NDF worsening in forages.