Compared with conventional silage, wrapped silage has the characteristics of less loss of dry matter, long-term preservation, soft texture, good palatability, high digestibility and less loss of nutrients. And the production is not limited by time and place, if it can be processed indoors, it will not be influenced by weather. Less nutrients are lost through juice, and there is no phenomena of secondary fermentation. In addition, the transportation and use of wrapped silage are more convenient, which is conducive to its commercialization.
