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Impact of non‐corrosive forage stabilizer on chemical composition and storage characteristics of lucerne hay
Author(s) -
DEETZ D. A.,
HARRISON J. H.,
EVANS D. W.
Publication year - 1993
Publication title -
grass and forage science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.716
H-Index - 56
eISSN - 1365-2494
pISSN - 0142-5242
DOI - 10.1111/j.1365-2494.1993.tb01865.x
Subject(s) - hay , forage , moisture , fermentation , agronomy , chemistry , stabilizer (aeronautics) , lignin , dry matter , food science , biology , engineering , mechanical engineering , organic chemistry
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%).