NARRATIVE REPORT

RUMINANT PRODUCTION

MARX LIOGEN THOMAS

BELGA

CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE, COLLEGE OF AGRICULTURE

AND NATURAL RESOURCES, SAN JOSE PILI CAMARINES SUR

submitted to:

Ma'am. CARMENCITA PORTUGAL

(ANIMAL

SCIENCE) MAY

2023
INTRODUCTION

The process of planting forage grasses is vital and includes several steps, beginning with

land preparation and concluding with the harvest and production of silage. This guide offers a

concise overview of the essential stages required to successfully establish and utilize forage

grasses. The initial step is preparing the land by removing vegetation and debris. Mechanical

techniques like plowing or tilling, followed by harrowing or leveling, are employed to create a

leveled seedbed. Conducting soil tests is crucial to assess nutrient levels and pH, enabling the

application of suitable amendments and fertilizers.

Afterward, it is vital to carefully select the appropriate forage grasses to ensure successful

planting. When choosing grass species or varieties, factors like climate, soil type, and intended

use should be taken into account. The seeds should be of high quality, devoid of impurities, and

well-suited to local conditions. The next step involves transplanting, typically accomplished

through broadcasting or drilling. It is crucial to maintain the appropriate planting depth and

spacing. Providing timely irrigation following transplantation aids in promoting emergence and

establishment. Following transplanting, effective weed control becomes necessary to minimize

competition for resources. Regular monitoring and the implementation of targeted weed

management techniques, such as mowing or herbicide application, can help maintain the desired

grass stand.

When the grass has achieved the desired level of growth, it is ready for harvest. The

timing of the harvest plays a significant role in determining both the yield and quality of the

forage. Depending on the intended purpose, the grass can be cut for hay, used as grazing

fodder for livestock, or harvested to produce silage. Silage production entails cutting the grass

when it has reached the appropriate maturity stage and chopping it into small pieces. These
chopped grass pieces are then tightly packed into a silo or plastic bags, allowing for

fermentation to take place. It is crucial to properly compact the grass and exclude oxygen

during the packing process to ensure successful fermentation and preservation of the valuable

nutrients.

Following an appropriate fermentation period, which typically lasts a few weeks, the silage

becomes suitable for feeding livestock. Silage serves as a highly nutritious and appealing feed

option throughout the year, aiding in sustaining animals during periods when forage availability

is low. The process of planting forage grasses includes various stages, such as land preparation,

seed selection and sowing, weed control, timely harvest, and silage production. By diligently

following these steps, farmers and livestock owners can establish productive forage stands,

guaranteeing a dependable and nutritious feed source for their animals.

OBJECTIVES:

This study aims to;

1. To assess heat tolerance and identify the most suitable forage grasses

2. To evaluate the productivity of various forage options and compare their herbage yield.

3. To assess the stature and tillering capacity of forage grasses .

 METHODOLOGY

MATERIALS

Shovel is a hand tool with a long handle and a broad, usually flat, scoop-shaped metal blade. It is

used for digging, lifting, and moving loose materials such as soil.

Rake is a hand tool with a long handle and a series of teeth or prongs attached to the end. It is

used for gathering and leveling materials such as leaves, grass clippings, or debris on the ground.

Hoe is a tool with a long handle and a flat or slightly curved metal blade used for breaking up

the soil, removing weeds, and cultivating the ground weeds

Silo is a tall cylindrical structure used for storing bulk materials, typically grain or silage, to

protect them from the elements.

Meter stick/Tape measure tools used to measure the height of the forages

Weighing scale is a device used to measure the weight of the forages.

 Plant height (cm) Number of tillers

Week Mombasa Mombasa Napier Mombasa Mombasa Napier

2 57 38 26 11 24 3

4 106 52 64 18 33 7

6 140 74 107 20 41 12

8 168 81 130 30 48 12

Herbage Yield

Forage grasses Mombasa Mulato Red Napier

Kg per plot 16 18 2.75

Scientific method

Mombasa

16 kilogram = 4kg*10,000 =40, 000 kg =4 tons/ha * 10 cuttings = 40 tons/ha/yr

4 sq.m sq.m 10,000 sq.m

Mulato

18 kilogram = 4.5kg*10,000 =45, 000 kg =4.5 tons/ha * 10 cuttings = 45 tons/ha/yr

4 sq.m sq.m 10,000 sq.m

Red Napier

2.75kilogram=0.68 kg*10,000=6, 800 kg =0.68 tons/ha 10 cuttings=6.8 tons/ha/yr

4 sq.m bsq.m 10,000 sq.m

Documentation
 Land preparation
Transplanting

Together with my classmates in the field, we prepared our plots to plant the forage grass. In the
preparation of the planting, we had a really hard time, especially with the heat of the sun that seemed
to burn us with excessively heat, but we had no choice because that was the only vacant time we had
and that was the only time we had the opportunity to continue the laboratory that had been started.
And when we finished our plot, we got forages to plant in our plot, and the forage grasses I chose were
Mombasa, and Napier because these are the forage grasses that are available on the farm.
 Week 1

Week 4

During the initial two weeks, there is still some struggle involved, particularly due to the

necessity of watering the recently transplanted plants to protect them from the scorching sun. As time

progresses, typically after a few weeks or a month post-transplantation, the new shoots of my plants

have started to emerge, allowing for data collection. I have begun gathering information on the height

of each plant and the number of tillers it possesses.

 Week 6

Removing undesirable grasses

Week 8

Cutting tillers

After a month has elapsed and a few weeks dedicated to collecting data on plant height and

tallying tillers, my forage grasses have flourished into sizable and vibrant plants. They are now ready to

be harvested and transformed into silage for laboratory purposes. I proceeded to harvest the grasses

and measured the yield in kilograms for each plot. This is where I concluded the data collection for each

plot, and the next step will be the silage production process.
Silage making

On that day after we harvest, we proceeded with the silage-making process. Initially, we

prepared the harvested forages by cutting them into appropriate sizes for silage production.

Afterward, we transported the cut forages to the poultry house, where we began the silage-

making procedure. To create silage, we utilized a silo or container, along with the addition of

molasses. The recommended ratio of molasses was 10% per kilogram of forage grass. We mixed

the silage in a basin, incorporating the molasses, and gradually filled the silo/container until it

reached full capacity. However, we underestimated the number of forages harvested, which led

to the need for an additional harvest. The process of completing the silage-making took longer

than anticipated, as it was essential to thoroughly compact the silage to prevent mold or spoilage

during fermentation.
Checking of silage

Silage is a type of preserved forage made from green crops, such as grass, maize (corn), or legumes,

that are harvested at a high moisture content. The process of making silage involves chopping the crops

into small pieces and then tightly packing them in a silo, bunker, or plastic bag to exclude oxygen. This

anaerobic (without oxygen) environment allows for fermentation to take place, which preserves the

forage by converting sugars into organic acids, primarily lactic acid. The acidic conditions inhibit the

growth of spoilage-causing bacteria and enzymes, ensuring the preservation of nutrients in the forage.

Silage is commonly used as feed for livestock, providing a valuable source of nutrition during times when

fresh forage is limited, such as winter or periods of drought. It is known for its high energy content,

palatability, and digestibility, making it an important component of many livestock feeding programs.
Laboratory for Goat Slaughtering

Goat slaughtering refers to the process of humanely and ethically slaughtering a goat

for meat consumption. It is important to note that the process should be carried out

following proper guidelines and regulations to ensure animal welfare and food safety. The

specific steps involved in goat slaughtering may vary depending on cultural practices,

religious requirements, and local regulations. However, some common steps typically

include restraining the goat, stunning it to render it unconscious or insensible to pain,

bleeding it to cause rapid loss of consciousness and exsanguination, and then proceeding

with the dressing and butchering of the carcass. It is crucial to adhere to sanitary practices

throughout the entire process to maintain food hygiene and prevent contamination.