Development and Evaluation of a Large-scale Forage Mat Maker

Savoie, Philippe; Binet, Marie‐Noëlle; Choiniere, G.; Tremblay, Denise M.; Amyot, A.; Theriault, Robert J.

doi:10.13031/2013.28337

Cited by 13 publications

(4 citation statements)

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“…The equipment used for maceration has been described in detail by Koegel et al (1988) and Savoie et al (1993a). In Experiments 1 and 2, a stationary machine was used which required that cut forage be transferred from the field to the machine.…”

Section: Macerationmentioning

confidence: 99%

“…Severe crop conditioning or maceration can be used to increase the drying rate of cut forages in the field (Savoie et al, 1992): for example Savoie et al (1993a) increased drying rate of lucerne hay by an average of 137%. In general, the more difficult the drying conditions the smaller is the response in drying rate to maceration (Savoie et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

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Influence of maceration at cutting on lactic acid bacteria populations, silage fermentation and voluntary intake and digestibility of precision‐chopped lucerne silage

Charmley

Savoie

McQueen

1997

Grass and Forage Science

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Laboratory experiments with lucerne (Medicago sativa) have shown that maceration at cutting improves silage fermentation. Samples taken during wilting and after various ensiling periods were analysed for lactic acid bacteria (LAB) numbers and indices of silage fermentation. In Experiment 1, in which maceration was tested in unwilted and wilted lucerne, there was an additive effect of maceration and wilting on LAB numbers at ensiling, thus LAB numbers were approximately 108 colony‐forming units (cfu) g−1 fresh crop for wilted, macerated forage compared with 103 cfu g−1 fresh crop for unwilted, unmacerated forage at ensiling. Initially, maceration reduced pH (P < 0·001) and increased lactic acid (unwilted comparison only; P < 0·001) and insoluble N (wilted comparison only; P < 0·001) concentrations. After 70 d ensiling, beneficial effects of maceration were associated only with the wilted silage. In Experiment 2, macerated lucerne was compared with unmacerated material, which was either ensiled after a wilting period of similar length or after wilting had proceeded to the same DM concentration as in the macerated forage. During wilting, LAB numbers were significantly higher in macerated than unmacerated forage (P < 0·05). This was also the case during the first 16 h of ensiling (P < 0·01). A decline in pH was observed earlier in macerated silage. Two days after ensiling, lactic acid concentration was higher in macerated silage (P < 0·05), but insoluble N concentration was not different. In a third experiment, unconditioned forage was compared with forages ensiled after regular conditioning or maceration. Although drying rate over 30 h was not influenced by degree of conditioning, LAB numbers during wilting increased with the degree of conditioning. In silages made from these treatments after 6 h wilting, there were no major effects on fermentation characteristics. In a fourth experiment, digestibility and voluntary intake of precision‐chopped silage were measured in sheep and found not to be increased by maceration. It was concluded that maceration per se resulted in marginal improvements in fermentation; however, when maceration also increased DM concentration, fermentation was markedly improved. In these precision‐chopped silages, maceration had no effect on intake or digestibility.

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Section: Macerationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of maceration at cutting on lactic acid bacteria populations, silage fermentation and voluntary intake and digestibility of precision‐chopped lucerne silage

Charmley

Savoie

McQueen

1997

Grass and Forage Science

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“…An intensive mechanical treatment of forages, such as maceration, has been shown to increase field drying rate (Savoie et al 1993) and to improve fermentation characteristics of silage (Charmley et al 1997). Thus, maceration could be an alternative to heat application in order to optimize N utilization by ruminants without increasing unavalaible N. Maceration increased intake and digestibility of alfalfa and timothy hays fed to cattle and sheep (Hong et al 1988;Petit et al 1994).…”

mentioning

confidence: 99%

Effect of maceration on nitrogen fractions in hay and silage

Agbossamey¹,

Savoie²,

Seoane³

1998

Can. J. Anim. Sci.

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Effect of maceration on nitrogen fractions in hay and silage. Can. J. Anim. Sci. 78: 399-405. An intensive mechanical conditioning treatment, referred to as maceration, was applied at mowing to alfalfa or timothy in order to enhance drying rate, reduce wilting time and possibly reduce respiration losses and proteolysis. In 1995, a laboratory trial was conducted using two levels of force (1750 and 3500 Newton) and five levels of conditioning: a control (no conditioning), one passage, three passages, five passages and seven passages through two steel knurled rolls. All forages were dried in a controlled environment at 30°C and conserved as hay. The level of force did not affect the chemical composition of the forages obtained. However the nitrogen (N) fractions were affected by the level of maceration. As the level of conditioning increased, the soluble N fractions (A and B1) of both forages decreased (P < 0.001). Meanwhile, the slowly degradable N fraction (B3) increased linearly (P < 0.001) in timothy and quadratically (P < 0.003) in alfalfa. The fraction of unavailable N (fraction C) also increased linearly (P < 0.01) with intensity of maceration. In 1996, alfalfa was conditioned in the field at four intensity levels: a control (rubber roll-conditioning), one passage, two passages, and three passages through a full-size mower-macerator with three knurled rolls. The alfalfa dried under poor climatic conditions with alternating rain and sunshine and was conserved as silage at 30% dry matter (DM) after a 40-h wilt or as hay after a 90-h wilt. Neutral detergent fibre (NDF), acid detergent fibre (ADF), and ash contents increased linearly (P < 0.001) with the level of maceration; the increase was greater in hay than in silage. The non protein nitrogen (fraction A) decreased (P < 0.001) while fraction B3 and unavailable N (fraction C) increased (P < 0.001) with level of maceration. The results suggest that maceration decreases the extent of proteolysis during conservation and preserves a higher proportion of the slowly degradable N (escape nitrogen). Key words: Forage, maceration, chemical composition, nitrogen fractionsAgbossamey, Y. R., Savoie, P. et Seoane, J. R. 1998. Effet du surconditionnement sur les fractions azotées du foin et de l'ensilage. Can. J. Anim. Sci. 78: 399-405. Un surconditionnement mécanique intense a été appliqué lors de la fauche de la luzerne et de la fléole des prés dans le but d'accélérer la vitesse de séchage, de réduire le temps de fanage et de réduire possiblement les pertes dues à la respiration et à la protéolyse. En 1995, une expérience a été menée au laboratoire en utilisant deux niveaux de force (1750 et 3500 Newton) et cinq niveaux de conditionnement: un témoin (aucun conditionnement), un passage, trois passages, cinq passages et sept passages du fourrage à travers deux rouleaux broyeurs. Les fourrages ont été séchés à 30°C dans un environnement contrôlé et ont été conservés sous forme de foin. La force appliquée au surconditionnement n'a pas affecté la composition chimique des four...

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“…Holdren (1982) Koegel et al (1988) built a small-scale field prototype with a 1.2-m mower forming 0.6-m-wide mats. A larger field prototype, built in Qu6bec, includes a 2.1-m-wide mower, eight high-speed steel macerating rolls and a belt compressing unit forming 1.2-m-wide mats (Savoie et al 1993). This latter protofype was used to condition hay for the current study.…”

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confidence: 99%