DFRC Seminar

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DFRC Seminar

  1. 1. Fractionation for improved utilization of alfalfaM.F. Digman1, T.M. Runge2, R.D. Hatfield1, M.E. Boettcher1, K.J. Shinners2, R.E. Muck1 and R.G. Koegel11U.S. Dairy Forage Research Center, USDA-ARS2Biological Systems Engineering Department, UW-Madison
  2. 2. What is fractionation?
  3. 3. Why alfalfa? Protein  Yield  Quality Agronomic  Forage rotation  Synthetic N
  4. 4. Why alfalfa?
  5. 5. Why alfalfa? Fiber & protein could be more useful if separate  Stems  Fiber source for ruminants  Fiber source for biochemicals & fuels  Leaves  Highly digestible/degradable fiber  Protein for livestock, aquaculture, animal or human use
  6. 6. Fractionation Research
  7. 7. Can alfalfa fractionation? avoid field losses due to weather, avoid field losses due to plant and microbial respiration, ensure proper storage moisture for harvested leaves, promote rapid dry down of stems, improve the energy balance of the alfalfa harvesting system, create leaf-meal, protein, lactic acid and fiber co-product streams?
  8. 8. Step 1. Dry fractionation
  9. 9. Dry fractionation Talbott et. al, 2005 | Currence and Buchele, 1967 | Klimes and Verosta, 1962
  10. 10. Dry fractionation Shinners et al., 2007
  11. 11. What is fractionation?
  12. 12. Dry fractionation Duncan and Shinners, 2010
  13. 13. What is fractionation?
  14. 14. Dry fractionation USDFRC, Unpublished
  15. 15. Dry fractionation USDFRC, Unpublished; Dien et al., 2006
  16. 16. A word on the stem fraction Shinners et al., 2007
  17. 17. How are we doing? avoid field losses due to weather, avoid field losses due to plant and microbial respiration, ensure proper storage moisture for harvested leaves, promote rapid dry down of stems, improve the energy balance of the overall alfalfa harvesting system, create leaf-meal, protein, lactic acid and fiber co-product streams?
  18. 18. Step 2. Wet fractionation
  19. 19. Wet fractionation
  20. 20. How are we doing? avoid field losses due to weather, avoid field losses due to plant and microbial respiration, ensure proper storage moisture for harvested leaves, promote rapid dry down of stems, improve the energy balance of the overall alfalfa harvesting system, create leaf-meal, protein, lactic acid and fiber co-product streams?
  21. 21. Step 3. Anaerobic storage
  22. 22. Anaerobic storage
  23. 23. Press-cake fermentation profile
  24. 24. Anaerobic storage
  25. 25. Anaerobic storage
  26. 26. How are we doing? avoid field losses due to weather, avoid field losses due to plant and microbial respiration, ensure proper storage moisture for harvested leaves, promote rapid dry down of stems, improve the energy balance of the overall alfalfa harvesting system, create leaf-meal, protein, lactic acid and fiber co-product streams?
  27. 27. Summary
  28. 28. Anaerobic storage
  29. 29. Anaerobic storage
  30. 30. Anaerobic storage
  31. 31. Future Work at USDFRC engineering
  32. 32. What’s next? Optimize protein extraction/dewatering
  33. 33. What’s next? Next generation leaf-harvester  The Boettcher butcher?  Tractor-mounted  Combined leaf harvesting and stem cutting
  34. 34. What’s next? Characterize fermented protein  Functional properties  AA composition Improved characteristics  AA composition  In storage stability  Remove anti-quality factors Develop off-farm utilization form
  35. 35. What’s next? Economics of alfalfa fractionation  Weather-independent harvest  Protein and carbohydrates be realized by direct ensiling  Reduced cuttings  Segregated on-farm use of leaves, stems and fermented protein Market potential for fermented protein off-farm
  36. 36. Thank you for your attention.Matthew Digman, Ph.D. | U.S. Dairy Forage Research Center

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