Studies Of The Factors Of Affecting Alfalfa Silage Quality And The Utilization Of Alfalfa Silage In Dairy Cows Diet

The effect of adding previous fermented juice ( or formic acid ) on baled alfalfa silage during different storing time, by which determined the chemical composition and lactic acid bacteria of alfalfa material and the pH, organic acid content, nutritional composition of baled alfalfa silage, and replacing corn silage with baled alfalfa silage on dairy cows production performance and physiological metabolis, were studied.Adopting random design, the fourth cut unchopped alfalfa were baled silage spraying with distilled water, 6L/t formic acid, or 0.2% previous fermented juice. Every 3 bales of each treatment were uncovered at one, eight, eighteen, and twenty-six weeks, sense evaluation and sampling determination the DM content, pH, organic acid, nutritional composition and buffer capacity, and the TVDMD of alfalfa material and the alfalfa silage after stored twenty-six weeks were determined. Adding previous fermented juice prevented mould alfalfa silage, decreased pH and butyric acid content, and increased lactic acid and acetic acid content, and the NDF content decreased 10% and IVDMD increased 5%. The previous fermented juice diluted with 20 times water was effects as diluted with 5 times water.The first or second direct cut or wilted alfalfa were baled silage with adding 0.2% previous fermented juice. After stored 45, 90, and 300d, the baled alfalfa silage were uncovered and sampled to analyze. The first cut baled alfalfa silage were stable stored when the DM content were between 25% to 30%, and the high DM (above 40%) baled alfalfa silage were mould after stored 300d and the CP content lower and the fiber content higher than the low DM baled alfalfa silage. The second cut alfalfa was not mould but the butyric acid content was more cumulated in high moisture baled alfalfa silage. The first cut alfalfa material CP content and IVDMD decreased and NDF and ADF content increased with wilted. The IVDMD decreased after stored 45d and 90d and increased t after stored 300d.The aerobic stability of baled alfalfa silage and whole crop corn silage and their total mixed rations were studied using CO₂ gas production method and lactic acid bacteria, yeast, mould, and clostridia cultivation method. The extent of pH variation, DM loss, and CO₂ gas production were lower in baled alfalfa silage, and then more aerobic stability than corn silage.Adopting random design, the effect of replacement whole crop corn silage with baled alfalfa silage, which were 0%, 27%, and 54%, respectively, and with or without full fat extruded soybean in the diets on dairy cows production performance and physiological metabolism were studied using 60 cows. The NDF, ADF, Ash content and IVDMD were similar, and the EE content increased from 4% to 5%, and the CP content increased from 16.1% to 16.6% and 16.9%. The DMI were not different between dairy cows of six total mixed rations. Replacement corn silage with baled alfalfa silage increased milk yield 0.97 kg/d and 1.9 kg/d, milk fat yield 11 g/d and 47 g/d, milk protein content 3% and 5%, and milk protein yield 41 g/d and 101 g/d, and SNF content from 8.20% to 8.27% and 8.41%, not differ of milk fat content, milk glucose content, and SCC. MUN and BUN increased. The plasma NEFA and blood glucose content didn't differ with baled alfalfa silage. Adding full fat extruded soybean didn't affect the milk yield and milk composition. The MUN and plasma NEFA increased with adding full fat extruded soybeans. Replacwment part of whole crop corn silage with alfalfa silage increased high yield cows production.