Abstract
Alfalfa which was microwave-dried for 7, 8, 9 or 10 min was compared to field- and oven-dried alfalfa. Samples of alfalfa dried by the various methods were analyzed for crude protein (CP), neutral detergent fibre (NDF), acid detergent fibre (ADF), acid detergent lignin (ADL) and dry matter digestibility in vitro (IVDMD). No differences were observed among the various drying methods for CP, IVDMD or ADL. Microwave-dried alfalfa generally retained a higher proportion of the cell-wall constituents (NDF) than did field-dried alfalfa. As microwave drying time increased from 7 to 10 min, NDF values tended to increase. Field drying conditions produced the highest ADF values. Field-dried alfalfa was not significantly higher in ADF content than alfalfa oven-dried or microwave-dried for 8, 9 or 10 minutes. Alfalfa microwave-dried for 7 minutes had significantly lower ADF values than all other drying treatments.
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