TY  - JOUR
T1  - Effect of Additives on the Quality and <i>in vitro</i> Digestibility of 
  Alfalfa Hay with High Moisture Content
AU - Zhou, He AU - Shan, Huajia AU - Yang, Fuyu AU - Zhang, Wenxu AU - Qin, Ligang 
JO  - Journal of Animal and Veterinary Advances
VL  - 11
IS  - 17
SP  - 3094
EP  - 3099
PY  - 2012
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2012.3094.3099
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2012.3094.3099
KW  - Alfalfa hay
KW  -compound additives
KW  -high-moisture content
KW  -in vitro digestibility
KW  -China
AB  - Two experiments were conducted to investigate the problems 
  of severe nutrient loss of traditional alfalfa hay processing methods and storage 
  difficulties in moist or rainy conditions. Alfalfa hay baled at two percentages 
  of moisture (18 and 27%), respectively were taken as controls (CKL, low-moisture 
  control; CKH, high-moisture control). Bale treatments were sampled before storage 
  and at 5, 10, 25 and 60 days postbaling. Nutrient content and the curve of nutrient 
  change during 60 days storage were analyzed to study the effect of compound 
  additives on the quality and organic-matter digestibility of alfalfa hay baled 
  at high-moisture content. The results showed that the nutrient-component proportion 
  of conventional low-moisture alfalfa hay changed inconspicuously during the 
  60 days storage process and high-moisture treatment combinations that favored 
  extended microbial activity continued to decrease the forage quality (particularly, 
  increased neutral-detergent fiber and acid-detergent insoluble nitrogen). Nutrient 
  content and <i>in vitro</i> digestibility of high-moisture alfalfa hay processed 
  with compound additives improved to varying degrees after 60 days preservation. 
  Its water content was 1.62% points less than that of the high-moisture control 
  (CKH). Crude protein and soluble carbohydrates increased by 0.42 and 6.75 g 
  kg<sup>-1</sup>, respectively while non-protein nitrogen and crude fiber decreased 
  by 0.39 and 3.23% g kg<sup>-1</sup>. At the same time, <i>in vitro</i> dry matter 
  digestibility and <i> in vitro</i> crude protein digestibility greatly increased 
  by 4.18 and 2.74%.
ER  -