Baled Alfalfa Losses, Nutrient Values, and Storability Affected by Bale Density and Alfalfa Moisture Content

Abstract

Baled Alfalfa Losses, Nutrient Values, and Storability Affected by Bale Density and Alfalfa Moisture Content Aims: In this study, effects of bale density and alfalfa moisture content on alfalfa losses, nutrient values, and storability of baled alfalfa were evaluated. Study design:  The research was conducted in the form of a split-plot experimental design with three replications. Alfalfa moisture content with three levels was considered as main plots, and alfalfa bale density with four levels was considered as subplots. Place and Duration of Study: This study was conducted on an alfalfa farm located in Eghlid township, Fars province, Iran from September 2008 to September 2010. Methodology: The research was conducted in the form of a split-plot experimental design with three replications. Main plots were alfalfa moisture content levels including 14 to 17%, 17 to 20%, and 20 to 23% (wb), and subplots were bale density levels namely 110 to 120 kg/m3, 120 to 130 kg/m3, 130 to 140 kg/m3, and 140 to 150 kg/m3. Parameters including dry matter (DM), crude protein (CP), acid detergent fiber (ADF), neutral detergent fiber (NDF), acid detergent lignin (ADL), and aflatoxin were measured at the beginning and after six months of storing the bales. Alfalfa losses were also measured in the baling and transportation processes. Collected data were analyzed using SAS statistics program and Duncan multiple range test was used to compare the treatments means. Results: Results revealed that alfalfa moisture content had significant effect on alfalfa losses in baler pickup system (P=.05) and transportation losses (P=.01) so that baling alfalfa at the moisture content of 20 to 23% reduced alfalfa losses in baler pickup and transportation process for 40% and 70%, respectively compared to baling at 14 to 17% of moisture content. Results also showed that alfalfa can be baled at the moisture content range of 20 to 23% (wb) without losing its nutrient values and being infected by aflatoxin in the storage for a  storing period of six months. Conclusion: Results of this study revealed that: • Alfalfa moisture content has a significant effect on the alfalfa losses during the baling and transportation process so that alfalfa losses decrease with increasing moisture content. • Alfalfa losses during the baling and transportation process are significantly affected by bale density in such a way that higher losses occur at the looser bales. • Alfalfa can be baled at the moisture content range of 20 to 23 % (wb) and the bale density of 140 to 150 kg/m3 without losing its nutrient values and being infected by aflatoxin in the storage for a storing period of six months.