Effect of baling storage on quality of total mixed ration

In order to make small-scale and individual dairy cattle farms total mixed ration (TMR), research was made to study the storage effects after TMR was baled. Moisture contents of TMR were adjusted to 40%, 50%, and 60%, respectively. Fresh TMR were wrapped and baled using stretch film. After 0, 3, 7, 15, and 30 days of storage, sensory evaluation was carried out, and nutrient contents and fermentation qualities were determined. The results showed that the sensory characters were well kept during first 15 days of storage, while mold occurred on the outer surface after 30 days. Along with the storage time, the nutrient contents increased compared with fresh TMR owing to the dry matter losses during storage. The pH value of baled TMR decreased significantly (P＜0.05) along with the proceeding of storage and the TMR with 50% of moisture content had the lowest pH value. The NH3-N content of TMR increased significantly (P＜0.05) during storage. And the higher the moisture content was, the higher the NH3-N concentration was. 50% of moisture content was considered to be the preferred selection for baled TMR from the aspects of production, quality and palatability. These results indicate that baling technology can be used to achieve the effective storage of TMR. The small-scale and individual farms can use TMR diets.