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Article

Effect of Wilting Intensity, Dry Matter Content and Sugar Addition on Nitrogen Fractions in Lucerne Silages

Institute of Animal Science, University of Bonn, 53115 Bonn, Germany
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Agriculture 2019, 9(1), 11; https://doi.org/10.3390/agriculture9010011
Received: 24 November 2018 / Revised: 20 December 2018 / Accepted: 28 December 2018 / Published: 5 January 2019
(This article belongs to the Special Issue Quality and Production of Forage)
Pre-ensiling treatments can significantly influence the composition of lucerne (Medicago sativa L.) silages (LS). Besides dry matter (DM) content and availability of water-soluble carbohydrates (WSC), wilting intensity may exert a strong impact on the crude protein (CP; nitrogen [N] × 6.25) fractions. The present study aimed to evaluate the effects of DM level, wilting intensity, and sucrose addition on N compounds and fermentation products in LS. Pure lucerne stand (cultivar Plato) was wilted with either high or low intensity to DM contents of 250 and 350 g kg−1, respectively, and ensiled with or without the addition of sucrose. Non-protein-N (NPN) concentration in LS was affected by all pre-ensiling treatments and with 699 g kg−1 CP, NPN was lowest in high-intensity wilted high-DM LS with sucrose addition. No effects were observed on in vitro-estimated concentrations of utilizable CP at the duodenum, a precursor to metabolizable protein. Sucrose addition and higher DM level decreased acetic acid and ammonia-N concentration in the silages. Therefore, the present study demonstrated the beneficial manipulation of CP fractions in LS by high-intensity wilting to higher DM contents and that the provision of WSC may be necessary for sufficient silage fermentation and protein preservation. View Full-Text
Keywords: crude protein; dry matter; lucerne; alfalfa; nitrogen; silage; wilting crude protein; dry matter; lucerne; alfalfa; nitrogen; silage; wilting
MDPI and ACS Style

Hartinger, T.; Gresner, N.; Südekum, K.-H. Effect of Wilting Intensity, Dry Matter Content and Sugar Addition on Nitrogen Fractions in Lucerne Silages. Agriculture 2019, 9, 11. https://doi.org/10.3390/agriculture9010011

AMA Style

Hartinger T, Gresner N, Südekum K-H. Effect of Wilting Intensity, Dry Matter Content and Sugar Addition on Nitrogen Fractions in Lucerne Silages. Agriculture. 2019; 9(1):11. https://doi.org/10.3390/agriculture9010011

Chicago/Turabian Style

Hartinger, Thomas, Nina Gresner, and Karl-Heinz Südekum. 2019. "Effect of Wilting Intensity, Dry Matter Content and Sugar Addition on Nitrogen Fractions in Lucerne Silages" Agriculture 9, no. 1: 11. https://doi.org/10.3390/agriculture9010011

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