Agronomy Journal Journal of Natural Resources and Life Sciences Education
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Published online 3 January 2006
Published in Agron J 98:1-7 (2006)
DOI: 10.2134/agronj2004.0134
© 2006 American Society of Agronomy
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Right arrow Forage Management
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The Effect of a Baler Chopping System on Fermentation and Losses of Wrapped Big Bales of Alfalfa

Giorgio Borreani* and Ernesto Tabacco

Dipartimento di Agronomia, Selvicoltura e Gestione del Territorio, Univ. of Turin, via Leonardo da Vinci, 44, 10095 Grugliasco (TO), Italy



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Fig. 1. Changes in pH during fermentation of alfalfa-wrapped bale silage of first and second cuts harvested and ensiled at Turin (Italy). Within date of sampling, NS and * indicate not significant and sig-nificant difference at P < 0.05, respectively.

 


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Fig. 2. Changes in lactic acid during fermentation of alfalfa-wrapped bale silage of first and second alfalfa cuts harvested and ensiled at Turin (Italy). Within date of sampling, NS and * indicate not significant and significant difference at P < 0.05, respectively.

 


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Fig. 3. Changes in ammonia-N during fermentation of alfalfa-wrapped bale silage of first and second alfalfa cuts harvested and ensiled at Turin (Italy). Within date of sampling, NS and * indicate not significant and significant difference at P < 0.05, respectively.

 





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