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Proteolysis Associated with the Ensiling of Chopped Alfalfa

Department of Food Science and Agricultural Chemistry, Macdonald College of McGill University, 21,111 Lakeshore Road, Ste. Anne de Bellevue, Quebec, Canada H9X 1C0

ABSTRACT

Proteolysis in ensiled, chopped alfalfa (39% DM) was investigated by 1) measuring the changes in nonprotein nitrogen, free amino N, peptide N, and ammonia N and 2) by extraction of the forage proteins and monitoring the changes in protein constitution by polyacrylamide gel electrophoresis. Nonprotein N, ammonia N, free amino N, and peptide N increased during fermentation; the rates of increase of these end products of proteolysis were greatest during the first 7 d of fermentation. The protein ribulose 1,5-diphosphate carboxylase was completely depleted after 2 d of fermentation of the forage. Other plant proteins were more resistant to proteolysis and remained after 90 d of fermentation.

¹ Technicon Autoanalyzer, The Technicon Instruments Co., Chauncey, New York.

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