Abstract
In order to improve the supply of home-grown proteins in dairy farms, legume silage management is considered. The factors that affects fermentative quality and protein degradation during ensiling of tannin containing (sulla, sainfoin) and non tannin-containing (lucerne, field pea) legumes are discussed. The main considered factors are: wilting management, DM content, stage of growth and use of additives (lactic acid bacteria (LAB) inoculants and chestnut tannin).
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