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The Effect of a Baler Chopping System on Fermentation and Losses of Wrapped Big Bales of Alfalfa

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

View larger version (27K): [in a new window]   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.

View larger version (26K): [in a new window]   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.

View larger version (26K): [in a new window]   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.