RT Journal Article
SR Electronic
A1 Michálková, Jaroslava
A1 Bíro, Daniel
A1 Juráček, Miroslav
A1 Šimko, Milan
A1 Gálik, Branislav
T1 Changes in amino acid profile of alfalfa silage preserved by chemical and biological additives during fermentation
JF Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
YR 2014
VO 57
IS 5
SP 213
OP 220
DO 10.11118/actaun200957050213
UL https://acta.mendelu.cz/artkey/acu-200905-0025.php
AB Changes in amino acid profile of alfalfa silage preserved with chemical or biological additives were studied in fresh and wilted silage. The chemical additive was formic acid and the biological additive consisted of Lactobacillus rhamnosus, L. plantarum, L. brevis, L. buchneri and Pediococcus pentosaceus. Second cut alfalfa (Medicago sativa L.) was harvested at the bloom stage, ensiled in mini silos (15 dm<sup>3</sup>) and fermented at 20-23 °C for 12 weeks. The dry matter of the fresh silage was 228 g.kg<sup>-1</sup> and 281.6 g.kg<sup>-1</sup> for the wilted before ensiling. The amino acid content was estimated by using an automatic amino acid analyzer AAA (INGOS Prague). The results of the experiments indicated that amino acid breakdown was inhibited by increased dry matter and the use of chemical and biological additive. Additionally, the content of amino acids was found to change in relation to the degree of wilting and formic acid treatment yielded the lowest amino acid breakdown. The amino acid breakdown was also reduced by biological preservative especially in the silage with a higher level of dry matter content.