ISSN:
1365-2494
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Three trials examined the impact on chemical composition, leaf-stem ratio and bale temperature of applying a low-acid stabilizer and a Lactobacillus fermentation product at baling lo moist (20–25% moisture) lucerne Medicago saliva L.) hay. Treatments evaluated were lucerne baled at: 17–20% moisture (dry control); 20–25% moisture with addition of 200 g or 400 g 100kg-1 of a low-acid stabilizer, with 4·1 ml or 8·1 ml 100kg-1 of a Lactobacillus fermentation product; and 20–25% moisture with no treatment (wet control). In trial 1, low-concentration acid treatment was effective in limiting the increase in bale temperature of moist hay. In trials 2 and 3, bale temperature for low-concentration acid and Lactobacillus fermentation product-treated hay was similar to untreated moist hay In trial 3, higher application rates of either product were not effective in further reducing bale temperature. In trials 1 and 3, levels of neutral detergent fibre, acid detergent fibre, acid detergent lignin and acid detergent insoluble nitrogen were higher for moist hay than dry control. Nitrogen levels tended to be higher for moist hay. Leaf-stem data from trial 2 suggest that more leaves can be retained by baling relatively high-quality (late bud maturity) legumes at 20–25% moisture. In some circumstances use of a low-acid forage stabilizer for preservation of high-quality lucerne can minimize increases in temperature during storage of hay baled while moist (20–25%).
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2494.1993.tb01865.x
Permalink