Effects of Wilting, Grinding, and Aerating on Losses and Quality in Alfalfa Silage
Open Access
- 1 June 1964
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 47 (6) , 652-653
- https://doi.org/10.3168/jds.s0022-0302(64)88741-5
Abstract
Fresh and wilted alfalfa (Medicago sativa) was ensiled in 1 qt laboratory silos in a chopped or ground form and then stored anaerobically for 38 days with and without short periods of aeration. Wilting reduced the content of ammonia, titratable acid and butyric acid in the silage. Grinding reduced losses of CO2 and dry matter and butyric acid content. Periodic aeration increased CO2 and ary matter losses. Results are indicative of the need for further research on the effects of these variables.This publication has 0 references indexed in Scilit: