Effect of Inoculation Level on Alfalfa Silage Quality

Alfalfa from each of four harvests was ensiled in mini-silos with five levels (0, 10^ 10\ 10^, 10^ colony forming units/g wet alfalfa) of a commercial inoculant. Mini-silos were opened at 12 h, 1, 2, 4 and 40 d, and the silages were analyzed for pH, silage acids and nitrogen fractions. Inoculation at 10% or more of the natural level of lactic acid bacteria on the alfalfa consistently improved the rate of pH decline and shifted fermentation toward lactic acid production. Of the soluble nitrogen fractions, only ammonia content was reduced by inoculation. This occurred when inoculation level was equal to or greater than the natural level. Inoculation at less than 1 % of the natural level produced no significant effects on silage quality.