Obtaining and quality of pre-dried ryegrass

Abstract

The possibility of using annual cold season grasses for the production of pre-dried is justified by the nutritional value of these forages, such as ryegrass, and because they do not compete in relation to planting areas with grain crops. Obtaining pre-drying subjects the plants to cutting and wilting for subsequent silage. Aspects such as water content, nutritional value, buffering capacity and soluble carbohydrate contents of the forage to be ensiled as pre-dried interfere with the speed of dehydration, fermentation processes and quality of the pre-dried obtained. In addition to these, factors such as forage fertilization, care in storage and supply of preserved forage also affect the quality of the final product offered to the animals. However, it is possible to obtain pre-dried products of high nutritional value from ryegrass forage and the adoption of wilting techniques and forage conservation in anaerobiosis.

DOI:https://doi.org/10.56238/sevened2024.018-031