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The Content of Grass-Juice Factor in Legume Silages and in Milk Produced Therefrom^*

Department of Biochemistry, College of Agriculture, University of Wisconsin, Madison

ABSTRACT

The grass-juice factor of forages can be preserved in silage but the extent of preservation varies with different methods of ensiling. Silages prepared with phosphoric acid contained somewhat more of the factor than molasses-treated and untreated silages. Addition of soured-whey-concentrate to alfalfa gave excellent preservation.

The quantity of grass-juice factor in winter milk was increased by feeding silages rich in the factor, e.g., silages preserved with adequate amounts of phosphoric acid.

^* Published with the approval of the Director of the Wisconsin Agricultural Experiment Station.