Red clover extracts inhibit legume proteolysis

Abstract

Abstract Unwilted red clover and alfalfa herbage were hand‐chopped, inoculated, ensiled into laboratory silos and opened after 0, 1, 3 and 7 days. Proteolysis was 40% lower with the red clover silage than alfalfa silage after 7 days of ensiling. The lower extent of proteolysis with the red clover silages could not be explained by differences in dry matter content, 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 polyphenol oxidase.