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Red clover extracts inhibit legume proteolysis
Author(s) -
Jones Beth A,
Muck Richard E,
Hatfleld Ronald D
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740670309
Subject(s) - red clover , silage , proteolysis , legume , dry matter , agronomy , polyphenol oxidase , chemistry , biology , food science , biochemistry , enzyme , peroxidase
Unwilted red clover and alfalfa herbage were hand‐chopped, inoculated, ensiled into laboratory silos and opened after 0, 1, 3 and 7 days. Proteolysis was 40% lower with the red clover silage than alfalfa silage after 7 days of ensiling. The lower extent of proteolysis with the red clover silages could not be explained by differences in dry matter content, pH decline nor final pH of the silage. It was determined that red clover has a buffer soluble protein that could inhibit proteolysis in red clover and alfalfa. The soluble protein is possibly a polyphenol oxidase.