Glossary of terms
1. Silage: Forage crop that has been preserved by pickling in acid.
2. Ensiling: Process of storing a forage crop to preserve it.
3. Fermentation: Chemical process in which bacteria convert sugars in the forage into acids/alcohols, ideally lactic acid, and preferably in the absence of oxygen for a good fermentation.
4. Lactic acid: The most desirable organic acid produced during fermentation, responsible for preserving the forage in silage.
5. Dry matter (DM): The portion of the forage that remains after removing the water content, often expressed as a percentage.
6. Rumen: First stomach compartment in ruminant animals responsible for microbial fermentation of ingested feed.
7. Ruminant: Animals, such as cattle, sheep, and goats, possessing a complex digestive system that enables the breakdown and utilisation of fibrous plant material.
8. Anaerobic: Conditions without the presence of oxygen, essential for the fermentation process during ensiling.
9. Airtight: Sealed or closed off completely, preventing the entry of air.
10. Forage: Vegetative plant material, such as grass, maize or lucerne, used as feed for livestock.
11. Bacteria: Microscopic organisms responsible for the fermentation process in ensiling.
12. Haylage: Baled silage that has a higher DM than normal baled silage, and is typically fed to sheep and horses
13. DM losses: Nutrient losses that occur (e.g. in silage), typically expressed as a percentage of dry matter.
14. Fermentation efficiency: The effectiveness of the fermentation process in preserving forage DM and energy.
15. Nutritional value: The content of nutrients, including energy, protein, minerals, and vitamins, present in the forage.
16. Feed-out phase: The period when silage is removed from storage and exposed to air for feeding to livestock.
17. Additives: Substances added to the forage during ensiling to enhance fermentation, improve preservation, or address specific nutritional needs.
18. Digestibility: The amount of a feed utilised by the animal and not just passed straight through.
19. Palatability: The degree to which animals find the forage appetising and willingly consume it.
20. Fibre: Structural component of plants that provides roughage and aids in the digestion process of ruminants.
Abbreviations:
- DM: Dry matter
- ADF: Acid detergent fibre
- NDF: Neutral detergent fibre
- CP: Crude protein
- TDN: Total digestible nutrients
- ME: Metabolisable energy
- pH: Measure of acidity or alkalinity
- RFV: Relative feed value
- NIRS: Near-infrared reflectance spectroscopy
Please note that the list above is not exhaustive, but it includes common terms and abbreviations related to grass silage.