Second harvest alfalfa was cut at the early bud stage, wilted in the field to approximately 45% moisture,
and chopped to a theoretical length of 0.95 cm. Herbage was reconstituted to moisture concentrations
of 50, 60, and 70% prior to enzyme treatment. Treatments consisted of control, 0.5 or 1
g kg-~ of an enzyme preparation having cellulolytic and amylolytic activity. Herbage was ensiled in
small experimental silos for 1, 7 or 21 days. Organic acid content and pH reflected both the time of
fermentation and moisture concentration of alfalfa. Rapid acidification occurred by Day 7 in the 70%
moisture silage and remained constant to Day 21 of fermentation. Lactate concentrations remained
relatively high and butyrate low in high moisture silages. Lactate concentration in alfalfa silages was
apparently affected by moisture and enzyme treatment. Increases in lactate concentration were noted
in the 60 and 70% moisture silages treated at a rate of 1 g kg-~ enzyme preparation. Crude protein
and in vitro dry matter digestibility of alfalfa silages were not affected by moisture concentration or
addition of enzyme. Cell wall components remained fairly stable during ensiling. The ceUulase preparation
did not have a beneficial effect in this experiment.
INTRODUCTION
Second harvest alfalfa was cut at the early bud stage, wilted in the field to approximately 45% moisture,and chopped to a theoretical length of 0.95 cm. Herbage was reconstituted to moisture concentrationsof 50, 60, and 70% prior to enzyme treatment. Treatments consisted of control, 0.5 or 1g kg-~ of an enzyme preparation having cellulolytic and amylolytic activity. Herbage was ensiled insmall experimental silos for 1, 7 or 21 days. Organic acid content and pH reflected both the time offermentation and moisture concentration of alfalfa. Rapid acidification occurred by Day 7 in the 70%moisture silage and remained constant to Day 21 of fermentation. Lactate concentrations remainedrelatively high and butyrate low in high moisture silages. Lactate concentration in alfalfa silages wasapparently affected by moisture and enzyme treatment. Increases in lactate concentration were notedin the 60 and 70% moisture silages treated at a rate of 1 g kg-~ enzyme preparation. Crude proteinand in vitro dry matter digestibility of alfalfa silages were not affected by moisture concentration oraddition of enzyme. Cell wall components remained fairly stable during ensiling. The ceUulase preparationdid not have a beneficial effect in this experiment.INTRODUCTION
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