BULLETI]^ No. 186. 



DEPARTMENT OF CHEMISTRY. 



Part I . 



THE COMPOSITION, DIGESTIBILITY AND 

 FEEDING VALUE OF ALFALFA. 



BY J. B. LINDSEY AND C. L. BEALS. 



SUMMARY AND SUGGESTIONS. 



1. Green aKalfa contains from 70 to 80 per cent, of water, 2 to 2.5 per 

 cent, of ash, 2.9 to 4.7 per cent, of protein, 4.2 to 12.8 per cent, of 

 fiber, 7.98 to 11.3 per cent, of extract or starchy matter, and not over 1 

 per cent, of fatty matter. 



2. Alfalfa hay of good quality should average about 14 per cent, of 

 water, and on this basis will contain some 7 to 9 per cent, of ash, 13 to 14.5 

 per cent, of protein,^ 27 to 33 per cent, of fiber, 33 to 36 per cent, of starchy 

 matter and 1.5 to 2 per cent, of fat. The earlier it is cut the less fiber 

 and the more ash and protein it wiU contain, 



3. Alfalfa resembles red clover quite closely in chemical composition, 

 although it is like!}'' to be slightly lower in protein and starchy matter. 

 Both alfalfa and clover contain considerably more protein and less fiber 

 and extract matter than do the cereals and grasses. 



4. A complete chemical study of the different food groups composing 

 the alfalfa has not been made. In early blossom an average of 71.1 per 

 cent, of its total nitrogen has been found to exist as true protein, and 28.9 

 per cent, as non-albuminoid nitrogen. One sample has shown 10.17 per 

 cent, in the form of amino acids, and fully 88 per cent, as true protein. 

 In the carbohydrate group from 3.9 to 16.8 per cent, of pentosans, and 

 as high as 4.71 per cent, of galactan, have been found. 



5. Alfalfa, red clover and timothy hay contain about the same amount 

 of digestible organic nutrients in 1 ton (950 to 970 pounds) ; while rowen 

 averages 1,028 pounds, or 8 per cent, more; and gluten feed, 1,556 pounds, 

 or 64 per cent. more. 



1 Cut before bloom, alfalfa may contain 20 per cent, protein. 



