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Palatability and Nutritive Value of A. I. V.-and Molasses-Alfalfa Silage for Dairy Cows

University of Wisconsin

Abstract

Where in previous reports from this and other experiment stations the effect of alfalfa silage on the nutritive value of the milk has been emphasized, it seemed proper at this time to point out the reaction of cows to alfalfa silage, whether A. I. V. or molasses silage, as prepared from the particular alfalfa available at the Wisconsin University Farm during four different years.

Legumes ensiled with the addition of acid according to the A. I. V. method are known to retain their protein, carotene, and other nutrients very satisfactorily. This does not mean that A. I. V.-alfalfa silage, for instance, always has a certain carotene content and will automatically convey a definite portion of it to the milk of a cow to which this silage is fed. Alfalfa is not always cut at the stage of growth which yields silage that is richest in nutrients and is most palatable to the cows.

For it may be that the spring season is unusually wet and favorable for rapid growth so that alfalfa has grown tall and coarse before it is ensiled.