HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Martin, T. G. Articles by Porter, A. R. Search for Related Content PubMed Articles by Martin, T. G. Articles by Porter, A. R.

The Effects of Added Corn Meal and Dried Whey and of Moisture Level on the Preservation of Alfalfa Silage^{1, 2,}

Iowa State College, Ames

ABSTRACT

The increase in the use of grass and legume silage has been accompanied by an increased interest in methods of preservation. Most of the reports indicate that moisture level and added preservative are two of the most critical factors in the preservation of silage of this type.

Stone et al. (12) showed that the fermentable sugar content of a grass crop is increased by wilting and concluded that moisture content did not influence preservation of grass silage as much as the presence of sufficient fermentable carbohydrate. Newlander et al. (9) found that soybean silage ensiled at 31 to 33 per cent dry matter was well preserved both with and without added molasses, while silage with 25 per cent dry matter had low quality when no molasses was added and fair quality when molasses was added. Their evaluation of silage quality was based on color, odor and palatability. A moisture content of 68 per cent or less is necessary for legume silage of the best quality, according to Woodward and Shepherd (15).

¹ Journal paper no. J-2119 of the Iowa Agricultural Experiment Station, Ames, Iowa. Project 1195.

² The data in this paper are taken from a thesis presented by T. G. Martin in partial fulfillment of the requirements for the M.S. degree, Iowa State College, 1951.

³ Present address: U. S. Army.