Effect of Different Maturity on Alhagi sparsifolia Shap Silage Quality

The objectives of this study were to evaluate the effects of different maturity on A.sparsifolia silage quality. Bud appearing (LF) , first flower appearing(LC), full blooming(LS), and first fruit appearing(LJ) A. sparsifolia were used in this experiment. Fore forages were harvested, chopped to ensiling in wide-mouth glass bottle, 150 days after ensiling, silages were sensorially evaluated and sampled. Different chemical components were evaluated both on fresh crops and silages.All silages were analyzed for fermentation products.They were well preserved,as their chemical and fermentation profiles showed. Maturity stage of A. sparsifolia at harvest influenced the chemical components (P<;0.01 or P<;0.05)and the quality of silages. Water soluble carbohydrate (WSC)and crudeprotein(CP) were the highest(P<;0.05) in full blooming(LS). All silages had lower pH, ammonia nitrogen and full blooming(LS) were the lowest(P<;0.05). Lactic, acetic acids concentration were higher and butyric >; isobutyric >; valeric >; and isovaleric acids concentration were not detected or detected only in traces in all silages.A. sparsifolia could be ensiled successfully although it was legumes herbage and the lactic acid fermentation was domination,and full blooming(LS) was appropriate cutting stage for silages.