The effects of molasses on the fermentation of chopped whole‐plant leucaena

The incorporation of molasses (22.5 and 45.0 kg t−1, fresh wt basis) with chopped whole‐plant leucaena (Leucaena leucocephala) at the time of ensiling, increased the rate of fermentation as compared to the control (no molasses). The silage (leucaenalage) prepared with molasses had a lower pH, higher residual water‐soluble carbohydrates, greater quantities of acetic and lactic acid and lower levels of volatile nitrogen, non‐protein nitrogen and free amino acids than did the leucaenalage containing no molasses. The extent of these changes increased as the level of the molasses was increased.