Effect of bale density and moisture content on the losses,nutrient values, and storability of baled alfalfa
2010
Afzalinia, Sadegh | Masumi, Amin | Mohammadi, Dadgar | Alavimanesh, Mansur
In this study, the effect of bale density and alfalfa moisture content on the losses of baled alfalfa during the baling process, nutrient values, and storability of baled alfalfa was determined. Three ranges of moisture content including 14 to 17, 17 to 20, and 20 to 23% (wb) were considered in this study. Bale densities considered in this research were 110 to 120, 120 to 130, 130 to 140, and 140 to 150 kg/m3. Baling at the moisture content of 14 to 17% and bale density of 120 to 130 kg/m3 was considered as control treatment. Alfalfa losses were measured in the pickup and compression chamber of baler and losses were separated to stems and leaves. Parameters including dry matter (DM), crude protein (CP), acid detergent fiber (ADF), neutral detergent fiber (NDF), acid detergent lignin (ADL), and aflatoxin were also measured at the beginning and after six months of storing period. The study was conducted in the form of a split-plot experimental design with three replications in Eghlid area. Results showed that alfalfa moisture content had significant effect on the leaf losses of the pickup system while; leaf and stem losses of compression chamber and stem losses of pickup system were not affected by alfalfa moisture content. Results also revealed that bale density had no significant effect on the leaf and stem losses of the pickup system but leaf and stem losses of compression chamber was significantly affected by the bale density. Results also showed that alfalfa can be baled at the moisture content range of 20 to 23 % (wb) without losing its nutrient values and being infected by aflatoxin in the storage for a storing period of six months.
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