Abstract
ABSTRACT Alfalfa was ensiled at different dry matter (DM) levels. Increasing DM content reduced the rate and total amount of fermentation and resulted in a higher pH. The ratio of fermentation end products varied with both DM content and time. The highest relative levels of lactic acid were in silages of 40 to 55% DM. Acetic and succinic acids were highest in unwilted silages, and relative production of ethanol was greatest in > 60% DM silages. These results suggest variations in the dominant lactic acid bacterial strains as a function of DM content. High amounts of startch hydrolysis observed in unwilted alfalfa were the result of high starch contents in the crop at the ensiling. Glucose addition reduced final pH only in silages of less than 50% DM where substrate level limited fermentation.
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