Author(s): ZHANG Qing, WANG Xian-guo, YU Zhu
Pages: 37-40
Year: 2015 Issue:  18
Journal: China Dairy Cattle
Keyword:  Alfalfa; Lactic acid bacteria; Moisture content; Silage quality; Saponins;
Abstract: First-cut alfalfa was wilted to 60%, 50% moisture content. Two lactic acid bacteria (LAB) strains, Lactobacillus plantarum (LP),Lactobacillus casei(LC) were added to the two wilted alfalfa. The uninoculated was the control. LP and LC improved fermentation quality of the two wilted alfalfa by decreasing pH, NH3-N concentration, coliform bacteria counts (P<0.05). LP and LC improved lactic acid content at 60% moisture content (P<0.05). Significant difference of saponins content was observed between the two moisture content. Saponins content in 60% moisture content alfalfa silage was higher than 50% moisture content, coumarins content was lower than 50% moisture content (P<0.05). LP and LC improved fermentation quality of alfalfa silage, moisture content effected fermentation quality, saponins, coumarins content signiifcantly, LP and LC decreased saponins content in 60% moisture content alfalfa silage.