Abstract
The relative effects of molasses and sodium metabisulphite on changes occurring in ensiled lucerne have been investigated. Under certain conditions, both additives have been shown to be of great benefit to the conservation process: molasses by increasing the intensity of the lactic fermentation, and metabisulphite by preferential inhibition of undesirable fermentative changes. The proportion of molasses needed for best results has been found to vary with the maturity of the lucerne at harvest, but the effects of metabisulphite are less dependent on this factor. Benefits which accrue from both additives are adversely affected by silage temperatures of 30°C and above, especially in the case of metabisulphite. Some practical implications of these observations are discussed.
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