ALFALFA

Alfalfa is a plant rich in proteins, minerals and vitamins. It enriches the soil with nutrients that are an indispensable factor in the health and wellbeing of the animals that eat it.
Modern techniques use artificial dehydration, which allows an excellent conservation over time since the moisture remains at around 10%. As the alfalfa becomes dehydrated, the quantity of proteins per hectare increases, and, moreover, the risks of mold or toxins forming are avoided.
Compared to other kinds of forages medical grass has some important peculiarities:

• Protein which help, in determining the every day ration, a reduced need of fodd with concentrated proteins: “soia” ,” glutine “, various kinds of “semole” and so on...
• A moderate quantity of fibre ( NDF) which enable to elevate the amount of forage in the every day ration without compromising the digestion of the animal
• A high “tap effect” due to “lignina” and “pectina” both present in the grass which, during rumination, contribute towards the presence of PH favourable to the growth of micro-organisms useful to a better synthesis of the milk
• Organic calcium, b-Carotene, colina, vitamine E which give an important role in the productive process.

Reference values


In determining the ration for a cow, the use of grass helps to obtain higher production with a smaller use of concentrated feeds ( see diagram below). This determines a diminished cost of the rations and especially a limitation in physical problems such as ruminal acidosis.


Van Soest, 1982 modified