Publication Date
1997
Description
Two studies were conducted to monitor forage nutrient and microbial changes during wilting of alfalfa (Medicago sativa L.) forage in response to varying degrees of maceration at harvest. Early bloom alfalfa forage was harvested with either a roller conditioner (Control) or a macerator, with four degrees of maceration (Light, Light plus, Moderate and Severe) imposed. Macerated forage reached an 80% dry matter 10-27 hours sooner than roller-conditioned forage, the most rapid drying rates being associated with the more severely macerated treatments. Total bacteria and lactic acid bacteria populations tended (P < 0.07 and P < 0.08, respectively) to increase with maceration. Macerated forage, when exposed to precipitation, had lower (P < 0.05) crude protein and higher (P < 0.05) fiber concentration than roller-conditioned forage. Macerated forage, exposed to 2 cm precipitation during wilting without precipitation reached 80% DM sooner than conventionally cut alfalfa exposed to no precipitation.
Citation
Suwarno; Wittenberg, K M.; and McCaughey, W P., "Comparative Characteristics during Wilting for Forage Harvested by Maceration Vs. A Conventional Roller-Conditioner" (2024). IGC Proceedings (1993-2023). 4.
https://uknowledge.uky.edu/igc/1997/session14/4
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Comparative Characteristics during Wilting for Forage Harvested by Maceration Vs. A Conventional Roller-Conditioner
Two studies were conducted to monitor forage nutrient and microbial changes during wilting of alfalfa (Medicago sativa L.) forage in response to varying degrees of maceration at harvest. Early bloom alfalfa forage was harvested with either a roller conditioner (Control) or a macerator, with four degrees of maceration (Light, Light plus, Moderate and Severe) imposed. Macerated forage reached an 80% dry matter 10-27 hours sooner than roller-conditioned forage, the most rapid drying rates being associated with the more severely macerated treatments. Total bacteria and lactic acid bacteria populations tended (P < 0.07 and P < 0.08, respectively) to increase with maceration. Macerated forage, when exposed to precipitation, had lower (P < 0.05) crude protein and higher (P < 0.05) fiber concentration than roller-conditioned forage. Macerated forage, exposed to 2 cm precipitation during wilting without precipitation reached 80% DM sooner than conventionally cut alfalfa exposed to no precipitation.
