Effects of Preservation with Pre-Fermented Green Juice (FGJ) on Fermentation Quality and Energy and Nitrogen Utilization of Round-Baled Alfalfa Silage by Dairy Cattle

Effects of Preservation with Pre-Fermented Green Juice (FGJ) on Fermentation Quality and Energy and Nitrogen Utilization of Round-Baled Alfalfa Silage by Dairy Cattle

This study was conducted to examine the effects of pre-fermented green juice (FGJ) of epiphytic lactic acid bacteria (LAB) on the fermentation quality and animal performance of round-baled alfalfa silage (Medicago stativa L.,cv. Dupuits). Ensiling treatments of wilting and FGJ additives (WFGJ) and direct-cut and FGJ additives (DFGJ) improved the fermentation quality of alfalfa silage more than that of wilting (W). Enhanced fermentation in the WFGJ and DFGJ silage was also associated with the increases of energy and nitrogen utilization of the silage by dry Holstein dairy cattle, as fed on diets formulated with alfalfa silage, oat hay, and oat grains.