Variations in the carbohydrate content of lucerne and the effect on ensilage

Abstract

Variations in the more accessible carbohydrates of lucerne were determined at different seasons, maturities, and times of day and their effect on ensilibility was examined. Sugar and starch contents were not affected by season of growth. Sugar contents decreased with increase in maturity, but starch was unaffected. Samples cut in the afternoon were higher in sugar and starch contents than those cut in the morning. The sugars were almost completely fermented in the first 2 days of ensilage. Fermentation of starch appeared to be limited. Silage pH was unrelated to sugar content, but its correlation with the ratio sugar/buffer index was highly significant.