Effect of Salt on Fermentation of Alfalfa. 1. Treatment with Potassium Chloride

Potassium chloride was added to alfalfa before ensiling in experimental silos to determine the effects of potassium addition on fermentation.Well-mixed, wilted (50% DM), third-cutting alfalfa was divided, and KC1 was added at a rate of 38.1 g KCVkg wet forage.Forage was packed into experimental plastic cylinders (610 x 102 mm) and allowed to ferment for 1, 4, 7, 28, and 60 d when DM, protein, ammonia, and 2-atnino N, pH, lactic and acetic acids, soluble sugar and starch, and total anaerobes were mead.Addition of KCl to alfalfa at the time of ensiling inhibited microbial activity and slowed acid production and the rate of pH decline of the resulting silage.Even though rate of pH decline was faster (.023 vs. .015units/d) for control than for treated forage, proteolysis, estimated by changes in protein N, ammonia N, and 2-amino N, was not inhibited.Faster rates of pH decline caused by increased microbial activity may not effectively inhibit proteolysis.