Dry matter level effects on alfalfa silage quality. II. Fermentation products and starch hydrolysis

摘要: ABSTRACT Alfalfa was ensiled at different dry matter (DM) levels. Increasing DM content reduced the rate and total amount of fermentation resulted in a higher pH. The ratio end products varied with both time. highest relative levels lactic acid were silages 40 to 55% DM. Acetic succinic acids unwilted silages, production ethanol greatest > 60% silages. These results suggest variations dominant bacterial strains as function content. High amounts startch hydrolysis observed alfalfa result high starch contents crop ensiling. Glucose addition final pH only less than 50% where substrate level limited fermentation.