LeguminosenSilage

LeguminosenSilage refers to silage made from legumes, which are plants belonging to the family Fabaceae. This type of silage is produced through the ensiling process, a method of anaerobic fermentation used to preserve forage. Legumes commonly used for silage include alfalfa (lucerne), clovers, vetch, and peas. The fermentation process converts soluble carbohydrates in the plant material into organic acids, primarily lactic acid, which lowers the pH and inhibits the growth of spoilage microorganisms.

The nutritional profile of leguminosen silage is often characterized by its high protein content, a significant advantage over cereal silages like corn silage. This makes it a valuable feedstuff for livestock, particularly ruminants, as it can contribute substantially to their dietary protein requirements. The digestibility of leguminosen silage can vary depending on the legume species, maturity at harvest, and ensiling quality. Factors such as sugar content, buffering capacity of the legume, and the presence of appropriate lactic acid bacteria influence the fermentation process and the resulting silage quality.

Effective ensiling of legumes requires careful management. Legumes can have a higher buffering capacity than grasses, meaning they have more resistance to pH drop, which can sometimes lead to spoilage if not managed properly. Harvesting at the correct stage of maturity, achieving good chop length, rapid filling of the silo, and adequate compaction are crucial for creating an anaerobic environment. The addition of a bacterial inoculant or a carbohydrate source can sometimes be beneficial to ensure rapid and efficient fermentation, especially in legume forages with lower initial sugar levels.