584 Journal of Agricultural Research voi. xv, no. n 



The results obtained from these two years' investigations indicate 

 that alfalfa when siloed alone undergoes a typical silage fermentation 

 but that the final product is of a very poor quality. The fermentation, 

 so far as has been observed, is caused by a microbial flora, practically 

 identical with that obtained from silage made from the common forage 

 crops. 



However, when a fermentable carbohydrate supplement, such as 

 molasses, corn chop, or sweet sorghum is added to alfalfa at time of 

 siloing, a good quality of silage is produced. Little difference was noted 

 between the microbial flora of such silage and that made from alfalfa 

 alone. The chemical results indicate that more acid is produced in the 

 silage containing the carbohydrate supplements than in that from alfalfa 

 alone. The chemical and bacteriological data fail to offer sufficient 

 evidence to account for the physical differences noted between the two 

 types of silage. 



The offensive odors noted in the alfalfa silage are no doubt the result 

 of protein decomposition. By the addition of available carbohydrates 

 this decomposition is checked, and a good quality of silage is the result. 



EFFECT OF CARBOHYDRATES ON THE QUALITY OF ALFALFA SILAGE 



Lipman and his associates {13, 14) have demonstrated that utilizable 

 carbohydrates when added to soil will hinder amraonification. Kendall 

 and his coworkers (7-70), in studying the metabolism of bacteria, have 

 likewise noted the protein-sparing effect of carbohydrates. That fer- 

 mentation precedes putrefaction, when organisms are grown in media 

 containing both protein and carbohydrates, has also been observ^ed by 

 Kligler {11) and Waksman {18). 



Experiments were conducted for the purpose of observing under lab- 

 oratory conditions the effect of carbohydrates upon alfalfa-silage fer- 

 mentation. 



Green and cured alfalfa was siloed in sterile milk bottles in the labora- 

 tory, with and without carbohydrates. The bottles were hermetically 

 sealed and placed in the dark at room temperature. In those cases 

 where cured alfalfa was used sufficient water was added to make up the 

 proper moisture content. Upon opening the bottles the entire contents 

 of each were finely ground by running through a sterile meat grinder, 

 care being taken to handle as aseptically as possible. 



Twenty gm. of this ground forage were placed in a 200-cc. sterile 

 water blank, and from this the required dilutions for the bacteriological 

 analysis were made. 



For the chemical analysis 100 gm. of the ground forage were shaken 

 in 1,000 cc. of distilled water for one hour. This was filtered, and an 

 aliquot part of the filtrate used for the various chemical examinations. 

 Twenty gm. of the ground forage were used for moisture determination. 



