RED-CLOVER EXTRACTS INHIBIT LEGUME PROTEOLYSIS

Unwilted red clover and alfalfa herbage were hand-chopped, inoculated, ensiled into laboratory silos and opened after 0, 1, 3 and 7 days. Pr oteolysis was 40% lower with the red clover silage than alfalfa silage after 7 days of ensiling. The lower extent of proteolysis with the re d clover silages could not be explained by differences in dry matter c ontent, pH decline nor final pH of the silage. It was determined that red clover has a buffer soluble protein that could inhibit proteolysis in red clover and alfalfa. The soluble protein is possibly a polyphen oloxidase.