NUTRITION
The key factors to ensure successful animal nutrition are:
Keeping the livestock fed healthily
and maximising/optimising the consumption of Dry Matter.
This requires using high-quality fodder, the maintenance of a suitable level of Effective Fibre and minimising the classification of the portion.
Organoleptic qualities of alfalfa:
Alfalfa is an exceptional foodstuff for milk-producing livestock due to its:
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High protein content (free of animal flours).
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High content in digestibly efficient fibre.
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Other important nutritional values: Nitrogen, Phosphorus, Potassium, Calcium, Boron, Sulphur, Molybdenum, Magnesium.
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Highly palatable.
Intake capacity for milk-producing livestock
The highest production of milk is achieved with 50% of the total intake coming from fodder. Alfalfa is the fodder that provides the highest amount of Fibrous Food with advantages such as:
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Buffer effect (pH = 6.2 to 6.5)
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Source of Calcium and Potassium.
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Save on added minerals.
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High vitamin content (A, D & E).
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High percentage of protein (60% degradable, 40% by-pass)
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Carotene xanthophyll range: 35-70%.
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Advantages of dehydrated alfalfa compared to fresh alfalfa:
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Reduced loss of nutritional values (leaves, proteins, vitamins)
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Reduced microbial contamination.
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Good protein-energy ratio.
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Consistent low moisture level to prevent aerobic fermentation.
Nutritional characteristics of alfalfa
Below is a PDF featuring technical data on the nutritional advantages of alfalfa that can be downloaded. Download here.
Características nutricionales de la alfal
