Effects of Applying Lactic Acid Bacteria and Molasses on the Fermentation Quality, Protein Fractions and In Vitro Digestibility of Baled Alfalfa Silage

Alfalfa sometimes cannot be harvested in time due to the rainy season. To improve fermentation quality, protein quality and digestibility of alfalfa silage late, Lactobacillus plantarum (LP) molasses were applied an actual production process this study. at full bloom stage was ensiled with (1) distilled water (control), (2) 1 × 106 colony-forming units LP/g fresh matter, (3) 15 g molasses/kg matter (M) or (4) LP + M (LPM) for 55 days. and/or showed significantly lower pH ammonia nitrogen contents than control (p < 0.05). All additive treatments decreased nonprotein preserved more true However, increased acid detergent insoluble content fractions The improved maximal cumulative gas maximum rate 0.05) vitro trial. Finally, both neutral fiber baled late process. utilized excessive partially ameliorated its negative effects causing higher content.