DOI: 10.11118/978-80-7701-093-1-0100
STRATEGIES FOR PRODUCTION OF ALFALFA SILAGE
- Pieper, B.1, Zielke, J.1, Pieper, L.1
- 1 Dr. Pieper, Technologie- und Produktentwicklung GmbH, 16818 Wuthenow, Germany
Production of high-quality alfalfa silage is challenging due to the crop’s high buffering capacity and low sugar content, which hinder effective fermentation. While organic acids like formic acid reduce pH, they sometimes fail to ensure long-term microbiological stability, risking late spoilage. Homofermentative lactic acid bacteria (LAB) lower pH only until sugars are depleted, potentially leaving silage unstable. Combining homofermentative LAB with molasses or buffered formic acid improves silage stability and quality. Practical dosing equipment enables on-farm application of these additive combinations.
Keywords: alfalfa, buffered formic acid, homofermentative lactic acid bacteria, molasses, biogenic amines
pages: 100-101, Published: 2026, online: 2026
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