Changes in Alfalfa Haylage during Wilting and Ensiling with and without Additives

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Abstract
Alfalfa-grass forage was dried and then ensiled for 40 days at different levels of dry matter content in sealed glass jars. Water soluble nonprotein N (NPN) increased during wilting, and water soluble protein decreased. Ammonia (water soluble) did not change, indicating that the increase in NPN was composed of larger nitrogenous compounds. Material ensiled with 1% propionic acid had lower pH values and less water soluble N, water soluble NPN, water soluble ammonia (P<.025 to .001) and alpha-amino N (nonsignificant) than did control silages. During ensiling, ammonia showed the largest increase of the water soluble N fractions. In a second experiment, alfalfa was cut and wilted to 40% dry matter and then treated with 1% arabinose, 1% glucose, .2% formic acid or 1% propionic acid. Treated forage was ensiled in glass jars with small holes in the lids, and two jars per day were opened on days 1,4, 14 and 56 of ensiling. Untreated silage decreased in pH from 5.55 on day 1 to 5.35 on day 56. Propionic acid, glucose and arabinose all reduced pH to 4.75 or less by day 14. The pH of silage treated with formic acid initially decreased to 4.55 at day 4, but increased to more than 5.9 at day 56. Water soluble N was greatest in untreated and formic acid-treated silage at day 56 (65% or more of the total N, compared with 58% or less in propionic acid-, arabinose-and glucose-treated silages). Coincident with the greater pH values and water soluble N concentrations was a tendency for the untreated and formic acid-treated silages to have greater amounts of mold distributed throughout the jars (40% or more of total silage on day 56, compared with less than 15% for propionic acid-, glucose- and arabinose-treated silages). Therefore, the two carbohydrate additives, as well as propionic acid, were effective in producing a high quality haylage when ensiling was carried out under conditions allowing limited exposure to air. Copyright © 1981. American Society of Animal Science. Copyright 1981 by American Society of Animal Science

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