Silage

Silage (/ˈsaɪlɪdʒ/)^[1] is a type of fodder made from green foliage crops which have been preserved by fermentation to the point of acidification. It can be fed to cattle, sheep, and other such ruminants (cud-chewing animals).^[2] The fermentation and storage process is called ensilage, ensiling, or silaging. Silage is usually made from grass crops, including maize, sorghum, or other cereals, using the entire green plant (not just the grain).

Silage can be made from many field crops, and special terms may be used depending on type: oatlage for oats, haylage for alfalfa (haylage may also refer to high dry matter silage made from hay).^[3] It can be made using several methods, largely dependent on available technology, local tradition, or prevailing climate.

^ "silage". Dictionary.com Unabridged (Online). n.d. Retrieved 2020-06-03.
^ Wood, Brian J. B. (1998). Microbiology of fermented foods. Vol. 1, 2. Springer. p. 73. ISBN 978-0-7514-0216-2.
^ George, J. Ronald, ed. (1994). Extension publications: forage and grain crops (8th ed.). Dubuque, Iowa: Kendall/Hunt Pub. Co. ISBN 0840393415.

[1] "silage". Dictionary.com Unabridged (Online). n.d. Retrieved 2020-06-03.

[Wood73-2] Wood, Brian J. B. (1998). Microbiology of fermented foods. Vol. 1, 2. Springer. p. 73. ISBN 978-0-7514-0216-2.

[3] George, J. Ronald, ed. (1994). Extension publications: forage and grain crops (8th ed.). Dubuque, Iowa: Kendall/Hunt Pub. Co. ISBN 0840393415.

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