4.1 Sensory requirements 4.1.1 Light green or yellow-green, no mildew. 4.1.2 The smell is slightly mellow and sour, without any irritating or rancid smell. 4.1.3 The stems and leaves have clear structure, loose texture, no stickiness, no clumping, and no clumps. 4.2 Physical indicators 4.2.1 The silage is neatly cut without stringing. 4.2.2 Pennsylvania sieve test upper sieve ≥65%. 4.3 Quality Standards 4.3.1 Nutritional Index Grading
T/DALN 011-2021 history
2021T/DALN 011-2021 Quality assessment standard for oat silage