Ultra Silak
Hay & Silage Preservative / The Safe Alternative to Corrosive Acids

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Cutting at Proper Stage of Maturity

The alfalfa plant's nutrient composition changes as its maturity stage increases. Alfalfa contains its maximum content of crude protein and digestible dry matter at the pre-bud stage of growth. Then, as the plant matures, valuable nutrients decrease, and crude fibre content increases, until late bloom alfalfa produces forage with the lowest feeding value.

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Baling Higher Moisture Hay

Baling hay at higher moisture (18% - 24%) and applying Silak Liquid hay preservatives to prevent heat and mold damage will improve the protein quality of baled hay. When hay is baled at lower moisture, significant leaf loss occurs because of mechanical shattering. With approximately 70% of the alfalfa plants protein contained in the leaf, excessive leaf loss at baling will reduce the nutrient quality of bated hay. The baled hay will have considerably less economic value with lower feed value.

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University research and Bio-Logics Inc.'s own fieldwork proved the greater value of higher-moisture baled hay. They demonstrated that baling alfalfa at higher moisture (18%-24%) will minimize leaf loss during harvesting to maximize nutrient content.

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New Mexico State University research demonstrated that approximately 30% of the leaf material was lost when hay was cured and baled at 15% moisture. Another New Mexico State study found that the most significant protein losses occurred when alfalfa hay dried down from 23% to 13% moisture. This work showed that maximum protein can be harvested when hay is baled at about 23% moisture​.

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Field Trials Demonstrate Benefits of Higher Moisture Baling with Silak Liquid

Field trials, conducted during the 1994 - 5 hay growing season, also demonstrated that higher moisture baling with Silak Liquid produces higher forage with superior nutrient content.

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One-Ton Square Bales:

Tests on alfalfa hay baled in one-ton square bales showed the Silak Liquid-treated hay baled at 20% moisture contained 12% more crude protein than untreated bales harvested at 14% moisture. Data also showed that the Silak Liquid-treated one-ton bales contained 11% more digestible protein. When bales were opened and evaluated for preservation quality. All of the high-moisture Silak Liquid-treated bales were classified as high-quality bales free from anyevidence of heat damage (browning) and /or Mold​.

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Large Round Bales :

Field research also demonstrated that Silak Liquid effectively preserved high moisture (24.0%) in 1200-pound round alfalfa bales.  According to F.R. Courtin, Agr. Eng. from Agro-Bios Enrg., all of the Silak Liquid treated bales were free of any evidence of quality deterioration, such as browning, mold or foul odors. The untreated high moisture (21.3%) round bales showed considerable spoilage, particularly in the inner portion of the bales, and more than 50% of the untreated bales showed discoloration (browning), extensive foul odors and mold formation.

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Advantages:

• Sécurisé et Facile â Utiliser : Formule liquide stable de Lactobacillus acidophilus riche en acide lactique et lactose. Pas besoin de réfrigération ni de manipulation spéciale.

• Solution Concentrée : Facile à mélanger avec de l'eau tiède. Agiter avant utilisation. Économique et Efficace : Réduit les coûts de séchage et de transport du maïs humide et du foin.

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General use rates :

• Per / Ton of Hay : 60 m1/2 oz.

• Per / Ton / of Humid Corn (20 - 30% Moisture) : 30 ml / 1 oz.

• Per / Ton / of Whole Corn (20 - 26% Moisture) : 30 ml / 1 oz.

• Per / Ton / of Silage (General) : 25 à 35 ml / 1 oz.

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Typical Analysis :

• Lactic Acid : 16,0 % min.

• Lactose : 20,0 % min.

• Saponins Food Grade : 1,0 % max.

• Protein and Fat : 6,0 % max.

• Moisture Min : 57,0 % min.

• pH : 3,6

• Type : Liquide brun épais organique

• Odor : Pleasant and very appealing

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Packaging: :

• 10L, 20L Pails and 210L Drums

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Storage :

Store in a cool dry area and keep containers closed before or after use.

 

Stability :

Shelf life up to 2 years from the date of production.