Interactive, Web Based, Silage Fermentation Module

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Interactive, Web-Based, Silage Fermentation Module

M. H. Hall, Departments of Crop and Soil Sciences, and J. R. Wilson, Computer Science, The Pennsylvania State University, University Park 16802

Abstract

The fermentation of forage into silage is a dynamic and multifaceted process that can be conceptually challenging to understand. Our objective was to develop a web-based learning module to help people better understand the processes involved in silage fermentation and how management practices could influence them. The module was developed for a broad audience including extension and NRCS personnel, individual producers, and consultants in forage management. The Understanding Silage Fermentation Learning Module is incorporated within this article and can be used effectively in presenting forage fermentation concepts during group training sessions as well as for individual training and consultations.

The forage-livestock industry represents the major agricultural enterprise in Pennsylvania and the northeastern United States. Forages comprise 40 to 60% of the dairy cow’s diet with many producers feeding 50 to 100% of their forage as silage (3). Harvesting forages as silage continues to increase as the size of farms increases and the mechanization of silage harvesting allows timely harvest of more acres. There are many factors that affect the quality of silage and producers need to better understand these factors to optimize their silage-making process. In the following sections we describe a web-based learning module designed to help people better understand the processes of silage fermentation and factors that influence it.

Module Development and Description

Introductory and background information about the various processes involved in silage fermentation (1,5) are presented using JavaScript (Sun Microsystems, Inc., Santa Clara, CA). This portion of the module contains text and non-interactive, animated graphics that visually illustrate the principle phases and reactions that occur during the silage making process: respiration (Fig. 1), fermentation (Fig. 2), and interactions with Clostridia bacteria (Fig. 3). When the user has completed this section and feels comfortable with the basic concepts of fermentation, they can move to the interactive portion of the module by clicking on the “Interactive Module” icon on the menu bar.


Fig. 1. Still frame from the animated diagram showing the consumption of oxygen and carbohydrates during the aerobic phase of fermentation (click image for animation).		Fig. 2. Still frame from the animated diagram illustrating the conversion of carbohydrates into lactic acid by lactobacillus bacteria and the concurrent drop in pH (click image for animation).

Fig. 3. Still frame from the animated diagram illustrating the consumption of forage carbohydrates, proteins, and lactic acid by Clostridia bacteria, and the resulting production of butyric acid (click image for animation).

The interactive “what if” simulation segment of the module that follows forage through completion of the fermentation process was constructed using Flash (Macromedia, Inc., San Francisco, CA). This segment begins with a series of five questions about the silage making process that determine the results of the simulation model (Fig. 4). Assistance is available while answering these questions by clicking on either the “Why we ask” or “Factors” icon associated with each question. (2,4).

Fig. 4. Screen capture of questions to answer before running the simulation model (click image for interactive form).

Clicking the “Run Simulation” button at any time will graphically depict the fermentation process over time and highlight potential consequences of making silage too dry, too wet, with low carbohydrate or lactobacillus bacteria content, or not packing adequately (Fig. 4). From the simulation window, the user can restart or pause the simulation or go back and change their responses to the questions.

Fig. 5. Capture of simulation model screen showing the relative level of various constituents in the forage after five days in a sealed container.

Summary

This interactive learning module allows individuals to develop an understanding of the dynamic silage fermentation process. By providing a rich visual presentation along with the ability to create different management scenarios, it allows learners to explore the key management issues involved in making high-quality silage. Running the simulation model multiple times under various conditions designated by the user results in a more comprehensive understanding of the many dynamic and multifaceted processes involved in forage fermentation.

Go to the Understanding Silage Fermentation Learning Module.

Literature Cited

1. Bolsen, K. K. 1995. Silage: Basic principles. Pages 163-176 in: Forages: The Science of Grassland Agriculture. R. F. Barnes, D. A. Miller, and C. J. Nelson, eds. Iowa State Univ. Press, Ames, IA

2. Bolsen, K. K. 1997. Issues of top spoilage losses in horizontal silos. Pages 137-150 in: Silage: Field to Feedbunk. Proc. Nat. Silage Prod. Conf. Northeast Reg. Agric. Engin. Serv. Ithaca, NY.

3. Kempisty, L. H. 1997. The importance of silage. Pages 1-2 in: Silage: Field to Feedbunk. Proc. Nat. Silage Prod. Conf. Northeast Reg. Agric. Engin. Serv. Ithaca, NY.

4. Muck, R.E. and R.E. Pitt. 1993. Ensiling and its effect on crop quality. Pages 57-66 in: Silage: Field to Feedbunk. Proc. Nat. Silage Prod. Conf. Northeast Reg. Agric. Engin. Serv. Ithaca, NY.

5. Pitt, R.E. 1990. The biology of silage fermentation. Pages 5-20 in: Silage: Field to Feedbunk. Proc. Nat. Silage Prod. Conf. Northeast Reg. Agric. Engin. Serv. Ithaca, NY.