title: Immunoreactive fraction 1 leaf protein and dry matter content during wilting and ensiling of ryegrass and alfalfa.
abstract: In four experiments with ryegrass and alfalfa, cut herbage was wilted in the field and silage made in 1- or 200-L silos. Direct-cut (mean DM, 20.3%), low wilt (mean DM, 26.0%), medium wilt (mean DM, 36.2%) and high wilt (mean DM, 47.7%) herbages were used. Fraction 1, the most abundant leaf protein, was measured by crossed immunoelectrophoresis using rabbit anti-Fraction 1 serum. In two ryegrass and one alfalfa experiments in which weather conditions allowed rapid drying to high wilt herbage in 24 h, there was no significant loss of Fraction 1 protein. In the second alfalfa experiment, in which wilting was prolonged to 3 d by adverse weather, there was a 70% loss of Fraction 1. Ensiling proceeded normally in the four experiments, with rapid fall in pH and production of VFA, lactate, and NPN; the extent and rates of production were inversely related to DM content. In alfalfa and ryegrass, pH fell below the isoelectric point of Fraction 1 within 8 d. In each ryegrass experiment, a high proportion (58 to 100%) of Fraction 1 in medium and high wilt silages survived fermentation for 28 and 68 d, with lesser amounts in other silages. With alfalfa, however, almost all Fraction 1 protein was degraded at all DM concentrations during fermentation. Fiber-associated protein increased markedly with increases in DM during wilting, and these differences were present in the mature silage of both ryegrass and alfalfa. Digestibility studies with fistulated sheep showed that appreciable amounts of immunoreactive Fraction 1 protein in ryegrass silages were undegraded in the rumen.
authors.affiliation: Agricultural and Food Research Council, Institute of Animal Physiology and Genetics Research Babraham, Cambridge, England.
authors.forename: J L
authors.initials: JL
authors.lastname: Mangan
authors.forename: F A
authors.initials: FA
authors.lastname: Harrison
authors.forename: R L
authors.initials: RL
authors.lastname: Vetter
mesh_terms: D000818:Animals; D004044:Dietary Proteins / Q000378:metabolism*; D004063:Digestion; D005232:Fatty Acids, Volatile / Q000032:analysis; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000378:metabolism; D000455:Medicago sativa; D009753:Nutritive Value; D006109:Poaceae; D012417:Rumen / Q000502:physiology*; D012756:Sheep / Q000502:physiology*; D012820:Silage / Q000032:analysis; D013696:Temperature
chemical_list: D004044:Dietary Proteins; D005232:Fatty Acids, Volatile; D007773:Lactates