Dehydrated ALFALFA

Compared with forage grasses and maize silage, alfalfa offers some significant nutritional advantages:

• Its high protein content makes it possible to considerably reduce the use of protein concentrate (soy, gluten, etc.) in the formulation of the ration.
• Its moderate fibre content (NDF) makes it possible to increase the proportion of forage in the ration without excessively reducing its digestibility and the animal's intake.
• Its high buffer power, due especially to the lignin fraction and the pectins present in the cell wall of the leguminous plant, helps maintain a pH in the rumen favourable to the growth of microorganisms which create a fermentation environment conducive to the production of milk.
• It contains organic calcium, ß-carotene, choline and vitamin E, which play an important role in the milk-production, health and reproductive functions of dairy cows.

Raw protein content, fibre fraction (NDF) and buffer power of some forages.


The inclusion of alfalfa in the feed rations of dairy cows makes it possible to obtain higher milk yields whilst reducing the use of concentrates. This cuts down on the feeding costs of the cows and, most importantly, helps prevent the onset of metabolic problems such as ruminal acidosis.


Effects of forage types on the productive efficiency of dairy cows (from Van Soest, 1982, modified).