2.2 The Effect of Conservation Processes on the Nitrogenous Components of Forages

Abstract

During field drying, the cut crop continues to respire, resulting in the oxidation of sugars and organic acids. In addition, protease activity increases the soluble nitrogenous components. The importance of plant enzymes in this process was first recognised by Lamb (1917), who treated maize with chloroform, toluene and cresol to inhibit bacterial growth. More recently, studies using gamma irradiated herbage (Gouet, Fatianoff and Bousset, 1970; Clark, 1974) have confirmed Lamb's conclusion that, in harvested crops, plant enzymes are mainly responsible for proteolysis.