Archived
This content is available here strictly for research, reference, and/or recordkeeping and as such it may not be fully accessible. If you work or study at University of Kentucky and would like to request an accessible version, please use the SensusAccess Document Converter.
Publication Date
1985
Location
Kyoto Japan
Description
Mechanical dewatering of alfalfa produces a pressed forage product, a protein concentrate and deproteinized juice. The latter component contains approximately 12% of whole crop DM and can be utilized as a fertilizer material. Several alternatives exist for coagulation of protein from alfalfa juice. An experiment was conducted to evaluate alfalfa yield response to application of whole juice or juice deproteinized by heat, H2SO4 or fermentation. One-half cm surface depth of juice increased shoot yield by 41 % over untreated plants. Alfalfa responded similarly to whole juice or juice deproteinized by either method although maximum yield occurred at a higher rate for heat deproteinized juice. Based upon these results, juice deproteinized by either method could be applied to alfalfa as a fertilizer material.
Citation
Collins, M, "Deproteinized Juice Utilization from Mechanically Dewatered Alfalfa" (1985). IGC Proceedings (1985-2023). 8.
(URL: https://uknowledge.uky.edu/igc/1985/ses9/8)
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Deproteinized Juice Utilization from Mechanically Dewatered Alfalfa
Kyoto Japan
Mechanical dewatering of alfalfa produces a pressed forage product, a protein concentrate and deproteinized juice. The latter component contains approximately 12% of whole crop DM and can be utilized as a fertilizer material. Several alternatives exist for coagulation of protein from alfalfa juice. An experiment was conducted to evaluate alfalfa yield response to application of whole juice or juice deproteinized by heat, H2SO4 or fermentation. One-half cm surface depth of juice increased shoot yield by 41 % over untreated plants. Alfalfa responded similarly to whole juice or juice deproteinized by either method although maximum yield occurred at a higher rate for heat deproteinized juice. Based upon these results, juice deproteinized by either method could be applied to alfalfa as a fertilizer material.
