Comparison of a Conventional Harvesting Technique in Alfalfa and Red Clover with a Leaf Stripping Technique Regarding Dry Matter Yield, Total Leaf Mass, Leaf Portion, Crude Protein and Amino Acid Contents

Abstract

In this study, we compared an innovative stripping technique with a conventional whole plant harvesting technique for alfalfa and red clover to develop an approach to regional production of proteins and amino acids. While the stems were harvested separately, the leaves were fractionated by stripping them from the stems using a prototype machine, which resulted in higher crude protein (CP) and amino acid yield for alfalfa (CP 26.53% of dry matter (DM), in g/kg DM, Lys 16.29, Met 4.45, Cys 3.42, Thr 12.38, Tyr 8.90) and red clover (CP 26.88% of DM, in g/kg DM, Cys 2.65, Met 4.33, Lys 16.09, Thr 12.99, Tyr 9.84). The stripped fraction contained approximately 73% and 82% of the leaf portion for alfalfa and red clover, respectively. In the conventional plant harvesting technique, the crop wilted in the field to approximately 30% of DM resulting in following CP and amino acid contents in the harvested material of alfalfa (CP 20.44% of DM, in g/kg DM, Cys 2.56, Met 3.12, Lys 11.72, Thr 8.98, Tyr 6.24) and red clover(CP 20.31% of DM, in g/kg DM, Cys 2.05, Met 2.98, Lys 11.41, Thr 9.04, Tyr 6.96).