|Darwins Castillo A.1, Claudio Ciudad B.2 y Hernán Rivadeneira A.3|
The study of some chemical compounds originated in the process of fermentation of four types of silage of red clover (Trifolium pratense L.), was conducted. These silages were made from clover clipped at two stages of maturity and two degrees of wiltiness to obtain different percent of protein, soluble carbohydrates and dry matter content.
Dry matter percent of the four treatments were 19.9 - 24.4 - 25.9 - 33.6 per cent, respectively; qualitative and quantitative differences of the various compounds analyzed were determined and correlated with amount ofsilage consumed when fed to cattle and sheep.
The results indicated that pH, ammonium content, amines and organic acids in the silage were closely related with degree of wiltiness and degree of maturity of the clover at the time the silage was made. The amount of amines formed could be predicted depending upon the ratios: solubles carbohydrate/crude protein and crude protein/dry matter content of the legume at the time of making the silage.
The different amine concentrations, pH levels an dry matter content of the silage did not significantly affect consumption by cattle or sheep.
2Bioquímico. Lab. de Bromatología. Estación Experimental La Platina, INIA, Casilla 5427, Santiago, Chile.
3Ing. Agr. M. S., Producción Bovina. Estación Experimental La Platina, INIA. Casilla 5427, Santiago, Chile.