Some Bacteriological and Biochemical Aspects of Alfalfa Silage Prepared At Different Moisture Levels

The object of this study is to elucidate the facts observed in the experimental trails of emailing alfalfa in terms of microbiological populations and some biochemical analyses. The problems in the study is involved with the production of a good quality silage are evident when individual alfalfa samples, apparently alike in all respects, do not produce uniform products. The necessity of understanding the basic mechanism of the silage fermentation process, in order that a better quality silage may be produced with some degree of consistency, is obvious