Effects of mixing red clover with alfalfa at different ratios on dynamics of proteolysis and protease activities during ensiling

Journal of Dairy Science
Xujiao LiZhu Yu

Abstract

This study was conducted to study the effects of ensiled alfalfa (Medicago sativa) and red clover (Trifolium pratense) at different ratios on dynamics of fermentation parameters, N distribution, protein fractions, and protease activities during ensiling. Alfalfa and red clover were harvested and wilted to 35 and 25% dry matter, respectively, chopped to 1 cm, mixed, weighed into 1.0-L buckets at a density of 700 g/L, and ensiled for 1, 3, 7, 15, and 30 d at 30°C. The treatments were mixing ratio of alfalfa to red clover at 100:0, 70:30, 50:50, 30:70, and 0:100 (R0, R30, R50, R70, and R100, respectively; fresh weight). For each ensiling duration, 3 replicates of each treatment were prepared. With increasing proportion of red clover in silage, total N content and proportions of nonprotein N, peptide N, free amino acid N, and NH3-N decreased linearly, and PC (indigestible true protein, acid detergent insoluble N) proportion increased linearly after ensiling. Moreover, the final pH was lower in R50 and R100 than R0 (4.29, 4.20 vs. 4.48, respectively) on d 30. Also, lactic acid concentration on d 30 was higher in R50, R70, and R100 silage compared with R0 (7.77, 7.66, and 8.76 vs. 6.34, % of dry matter, respectively). The proportion ...Continue Reading

References

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Jan 1, 1991·Critical Reviews in Food Science and Nutrition·J J MacheixA Fleuriet
Jul 11, 2012·Journal of the Science of Food and Agriculture·Michael L Sullivan, Wayne E Zeller
Sep 10, 2016·Animal Science Journal = Nihon Chikusan Gakkaihō·Jipeng TianXujiao Li

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Citations

Apr 24, 2019·Asian-Australasian Journal of Animal Sciences·Zhihao DongTao Shao
Jul 25, 2019·Frontiers in Microbiology·Zhihao DongTao Shao

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