Reducing of Alkaloid Contents During the Process of Lactic Acid Silaging

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Abstract
The current study is conducted to investigate whether lupine grains can successfully be ensiled with residual moisture contents of around 65% and alkaloid contents can be reduced during the process of lactic acid formation by native and added lactic acid bacteria, respectively. Based on the fermentation quality of the sampled grain meal silage in the dry mass of 65% and further results, silaging is shown to be a suitable method of preservation. A reduction in the alkaloid content during the silaging cannot be assumed (statistical) due to the irregular dynamic of the observed content.

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