ArticleVeterinary and animal science2026
Chemical and microbial characteristics and aerobic stability of laboratory-scale unchopped alfalfa baleage: effects of lactic acid bacteria inoculation and beet molasses at two moisture levels.
Article in Veterinary and animal science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Preserving alfalfa as unchopped baleage can reduce nutrient losses, but its high buffering capacity, low fermentable carbohydrate availability, and physical structure may restrict effective fermentation. This study evaluated the effects of lactic acid bacteria inoculation and beet molasses on fermentation, microbial dynamics, and aerobic stability of laboratory-scale unchopped alfalfa baleage at two moisture levels. Wilted alfalfa at 60% and 50% moisture received four treatments: untreated control, water-sprayed control, lactic acid bacteria inoculation (3 × 10⁶ CFU/g), and inoculation combined with beet molasses. Samples were vacuum-sealed, stored for 42 days, and analyzed on days 1, 7, 21, and 42. Controls maintained pH above 6 throughout storage. At 60% moisture, the combined treatment reduced pH below 4.6, whereas other additive treatments reached 4.6-5.0; inoculation alone at 50% moisture remained above pH 5. Dry matter was unaffected by treatment, while neutral detergent fiber decreased in the combined treatment at 60% moisture by day 42 (
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