Abstract
This study was conducted to determine effects of sucrose (sugar) addition on physical quality, fermentation profile and relative feed value of alfalfa silage at different ensiling time. Silage quality was evaluated based on inoculant supplementation (C; no additive and S: sucrose additive) and four ensiling periods (7, 14, 30 and 60 days). The color and structure scores were unchanged but the smell score increased significantly by sucrose inoculant. Sucrose supplementation significantly decreased pH value in comparison to the control group. Significant change in Flieg point of alfalfa silage was observed between the groups. Relative feed value significantly increased in the sucrose group at d 7 and 14 of ensiling, but remained unaffected at d 30 and 60 of ensiling. As a result, addition of sucrose improved silage quality at different fermentation time.
Highlights
Alfalfa hay or silage is used in ruminants rations as Alfalfa (Medicago sativa L.) is a perennial plant and can supply green fodder continuously for 4-5 years from the same sowing
This study aimed to examine the effects of sucrose addition on physical quality, fermentation profile and relative feed value of alfalfa silage at different ensiling time
The quality of alfalfa silage treated with sucrose was determined as ‘excellent’ all days
Summary
Alfalfa hay or silage is used in ruminants rations as Alfalfa (Medicago sativa L.) is a perennial plant and can supply green fodder continuously for 4-5 years from the same sowing. Alfalfa is flavorfully consumed by all kinds of livestock, since it yields nutritious and palatable green fodder, providing with 16–25% crude protein (with 72% digestibility) and 20-30% fiber. It is naturally high in many essential minerals and vitamins, including; calcium (1.5%), magnesium, potassium, iron, A, D, E, K, and B vitamins (Patra and Paul, 2019). Ensiling is a natural fermentation process of forage conservation to improve the nutritional value and extend the storage time (Ni et al, 2017). During this process, water-soluble carbohydrates (WSC) are converted into lactic acid (LA) via
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