Fermentation studies on red clover

Two experiments were carried out to study the fermentation changes occurring during the ensilage of red clover ( Trifolium pratense ). In the first experiment red clover containing 11·8% of water‐soluble carbohydrates (WSC) was bruised and ensiled, the treatments being: control, molassed, inoculated, and wilted. All silages were well preserved (pH 3·9–4·0), the gaseous losses being lowest in the control and inoculated herbages. In the second experiment the effect of bruising red clover before ensiling was studied. Two silos were filled with long material (WSC—9·7%) and two with bruised material (WSC—8·0%). The bruised silages were well preserved (pH 4·0–4·1) and the bruising treatment resulted in lower gaseous losses than those which occurred in the production of the non‐bruised silages (pH 4·3). The results show the advantages of bruising clover and indicate that wilting, addition of molasses and inoculation of the clover may be advantageous. Feeding trials, using sheep, were carried out to determine digestibilities and intakes and the importance of the results is discussed.