In two experiments we studied the changes in the chemical composition, energy value, the content of β-carotene and vitamin E during the wilting, condensation drying, ensiling and storage of alfalfa in round bales. During the ensiling, condensation drying and field drying, the content of the net energy for lactation (NEL) declined by 3 to 13, 7 to 16 and 12 to 13%, the content of β-carotene by 64 to 75, 52 to 91 and 98% and the content of vitamin E by 66 to 82, 35 to 70 and 86 to 87%. During the condensation drying the concentration of sugars declined to a greater extent than during the ensiling of wilted alfalfa. The lower concentration of sugars was found in alfalfa hay. Crude protein content has not changed during the ensiling, condensation drying and during the field drying of alfalfa. On the basis of the content of available fibre protein it can be concluded that in terms of protein utilization in ruminants, drying of alfalfa is more favourable than ensiling. In favourable weather conditions, the reduction of the energy value during the ensiling and condensation drying is more extensive than during the field wilting of forage. Reduction of β-carotene level was more extensive in adverse weather conditions than under conditions which permit the rapid moisture evaporation. We have found that it is very difficult to reach an appropriate dry matter content of hay by the means of field drying. The ensiling and condensation drying can reduce the dependence of alfalfa harvesting on weather conditions.
COBISS.SI-ID: 5128040