Yu.A. Pobednov1, V.P. Klimenko1, A.A. Mamaev1, K.E. Yurtaeva2, M.S. Ivanova1
1V.R. Williams Federal Scientific Center of Fodder Production and Agroecology, Nauchnyi gorodok, k. 1, Lobnya, Moskovskaya obl., 141055, Russian Federation
2Russian State Agrarian University – Moscow Timiryazev Agricultural Academy, ul. Timiryazevskaya, 49, Moskva, 127550, Russian Federation
Abstract. The high buffering and low content of sugar are the main properties of alfalfa. Besides, this forage crop is characterized by a considerable quantity of slightly coupled water due to high protein and pectin content. This water causes intensive proteolysis with the subsequent amino acids deamination with ammonia release under conditions of low acidification. Accumulation of ammonia, contributing to a further increase in the buffer capacity of green mass, limits the ensiling of weekly-wilted alfalfa (30–35% of dry matter). The increase in the dry matter content in the ensiled plant mass to 40% or more makes it possible to significantly reduce the speed of amino acids deamination. At the same time, rapid wilting of plants to the specified value promotes a significant increase in the sugar content in their dry matter, improves fermentability of the mass, and also serves as an intermediate preserving factor that inhibits the development of butyric-acid bacteria in the first stage of silage. However such way of plant wilting limits lactic acid fermentation and causes reduction of feed acidification. In the presence of slightly coupled water in alfalfa plants, it causes a higher risk of butyric acid fermentation. Lactic acid bacterial inoculants intensify feed acidification and prevent undesirable process during ensiling. According to our experiments, the effectiveness of the applied bacterial inoculants on the base of lactic acid bacteria is not less than bacterial-ferment additive Ferkon as well as chemical preservatives.
Keywords: alfalfa, buffer capacity, sugar content, slightly coupled water, plant wilting, silage, haylage, lactic acid additives, chemical preparations.
Author Details: Yu.A. Pobednov, D. Sc. (Agr.), head of division (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); V.P. Klimenko, D. Sc. (Agr.), leading research fellow; A.A. Mamaev, Cand. Sc. (Agr.), senior research fellow; K.E. Yurtaeva, post graduate student; M.S. Ivanova, post graduate student.
For citation: Pobednov Yu.A., Klimenko V.P., Mamaev A.A., Yurtaeva K.E., Ivanova M.S. Biological Peculiarities and the Main Principles of Alfalfa Conservation. Dostizheniya nauki i tekhniki APK. 2018. Vol. 32. No. 2. Pp. 44-47 (in Russ.). DOI: 10.24411/0235-2451-2018-10211.