Fermentation dynamics in lucerne silages with extremely low and high dry matter content
1996
Skultety, M. | Bencova, E. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovakia))
The influence of low and high dry matter content in lucerne silage on the course of fermentation was evaluated. The lucerne from the second cut was used and was cut before budding. It was silaged from direct harvesting (11.74 % dry matter) with the addition of HCOOH, and silaged after 48 hours wilting (60.76 % dry matter). Fresh and wilted lucerne was silaged in laboratory conditions in 4 l glass bottles, 24 samples of each variant. The course of fermentation was studied on the 2nd, 5th, 7th, 10th, 15th, 20th, 45th and 90th day. Three samples of each variant were opened on the given day. It was observed that the addition of formic acid significantly decreased the pH value and proteolysis in lucerne silages with extremely low dry matter content. The pH value was high and proteolysis low in silages from wilted matter. In silages with extremely high dry matter a considerable part of nonfermented sugars remained, with low content of lactic acid in them. Correspondingly, in the silages with very low dry matter preserved with HCOOH as well as in silage with extremely high dry matter, acetic fermentation prevailed
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