Preservation of Green Chopped Alfalfa at Near Freezing Temperatures 1

In a series of tests over a 3‐year period, chopped green alfalfa forage was cooled rapidly, using crushed solid carbon dixide, sealed in a large plastic bag, and stored at 34 to 36F for up to 5 months without detectable losses or appreciable changes in appearance or in chemical composition. About 150 pounds of solid carbon dioxide per ton of forage at 24% dry matter is required for rapid cooling from 70 to 30F. No heat of respiration or evidence of loss of carbohydrate or protein constituents during storage was detected. This method of storage appears to have merit in animal experiments with green chopped forages.