Drying Effects on the Nylon Bag Digestibility of Alfalfa ( Medicago sativa L.) 1

Vegetative and first‐flower stage alfalfa ( Medicago sativa L.) was freeze dried and dried with forced air at temperatures ranging from 27 to 92 C to determine the effects of drying procedure on nylon bag digestibility. Results showed that exposure to 92 C (for periods from 2 to 48 hours) reduced the nylon bag digestibility of vegetative‐stage alfalfa, and that drying should be carried out at less than 62 C to equal digestibility of freezedried forage. Nylon bag digestibility of first‐flower stage alfalfa was only slightly affected by drying temperature, indicating that biochemical changes as alfalfa matures may prevent adverse digestibility response to high temperature and aging.