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Mixed fermentation of alfalfa silage primarily feed research

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2021 ASABE Annual International Virtual Meeting  2100125.(doi:10.13031/aim.202100125)
Authors:   Haifeng Zhang, Decheng Wang, Yong You
Keywords:   Alfalfa, Silage, Water, Corn meal, Fermentation quality

Abstract. Alfalfa (Medicago sativa) is widely cultivated for its high yield and good quality, and has become the main cultivated forage in China. Alfalfa is generally harvested at the beginning of flowering period in the middle and late May. The temperature and humidity are high in the harvest season. Fresh alfalfa is not easy to preserve and perish, so silage alfalfa has become one of the main ways to preserve alfalfa. The experiment was divided into two groups: the first group was the control group, which was called 300g Alfalfa + 20ml water; the second group was called 250g Alfalfa + 50g corn flour + 20ml lactic acid bacteria. After 14 days of silage fermentation, silage alfalfa was obtained. The contents of fiber, crude protein and ammonia nitrogen were determined. The content of crude protein was determined by Kjeldahl method, and the content of ammonium nitrogen was determined by colorimetry. The higher the content, the better. The results showed that the fiber content of alfalfa silage with corn flour and lactic acid bacteria was lower than that of control group, and the content of crude protein and ammonia nitrogen was higher than that of alfalfa silage with water. Therefore, it is concluded that adding corn flour and lactobacillus to alfalfa silage can improve silage quality.

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