Abstract
Alfalfa sometimes cannot be harvested in time due to the rainy season. To improve the fermentation quality, protein quality and digestibility of alfalfa silage harvested late, Lactobacillus plantarum (LP) and molasses were applied in an actual production process in this study. Alfalfa harvested at the full bloom stage was ensiled with (1) distilled water (control), (2) 1 × 106 colony-forming units LP/g fresh matter, (3) 15 g molasses/kg fresh matter (M) or (4) LP + M (LPM) for 55 days. Alfalfa ensiled with LP and/or molasses showed significantly lower pH and ammonia nitrogen contents than the control silage (p < 0.05). All additive treatments decreased nonprotein nitrogen contents and preserved more true protein (p < 0.05). However, molasses increased the acid detergent insoluble nitrogen content in the protein fractions (p < 0.05). The LP significantly improved the maximal cumulative gas production and the maximum gas production rate (p < 0.05) in the in vitro trial. Finally, both LP and molasses improved the neutral detergent fiber digestibility of the alfalfa silage (p < 0.05). The LP and molasses improved fermentation quality and digestibility and preserved more true protein in baled alfalfa silage harvested late in an actual production process. The LP utilized the excessive molasses and partially ameliorated its negative effects of causing higher acid detergent insoluble nitrogen content.
Highlights
Ningxia is the major alfalfa-producing area in China
The Lactobacillus plantarum (LP) inoculant decreased the Water-soluble carbohydrate (WSC) content (p < 0.05). Both LP and molasses increased the ratio of lactic acid to acetic acid (p < 0.05)
All baled alfalfa silages were well preserved after 55 days of ensiling, as indicated by the low pH, dominant lactic acid content, low NH3-N content, and undetectable butyric acid content
Summary
Ningxia is the major alfalfa-producing area in China. alfalfa frequently cannot be harvested in time due to the coming local rainy season, which occurs at the same time as the budding stage to the early bloom stage of alfalfa. Different studies have been conducted with laboratory silos or tubes to investigate the effects of the addition of lactic acid bacteria (LAB) inoculant on protein preservation, but inconsistent and conflicting protein fraction results have been obtained [1,2,3]. It is well known that LAB inoculants and molasses can cooperatively promote silage fermentation [2,4]. In an early laboratory silo-scale study, the addition of molasses decreased the pH and increased the content of acetic acid of pre-bloom alfalfa silage. To the best of our knowledge, far less is known about the effect of inoculants and molasses on the protein quality, fermentation quality, and nutritive value of baled full-bloom alfalfa silage on an actual production scale
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
