Abstract: This study investigated the changes in nutritional quality, vitamin levels and microbial population levels in dried alfalfa herbage in storage and the extent to which vitamin content in alfalfa pellets can be stabilized by adding small amounts of the Mongolian medicinal plant Scutellaria baicalensis (hereafter abbreviated SB). Data were collected on the effects of pelletizing (by measurement before and after pelletizing) and on addition of SB at a range of concentrations (0, 0.5%, 1.0%, 1.5%) on the nutritional quality, vitamin levels and population of Escherichia coli and mold incidence. It was found that after pelletizing the contents of vitamin B₂, vitamin B₅ and vitamin B₆ decreased significantly, while the contents of vitamin K₁, vitamin C, dry matter and lipids (measured by ether extraction) increased significantly, and the population of E. coli decreased significantly. The contents of vitamin C, vitamin B₂ and vitamin B₆ in alfalfa were significantly increased by addition of 1.5% of SB, while the content of vitamin K₁ was significantly decreased by addition of 0.5%-1.0% of SB, and the content of vitamin B₁ was significantly reduced by addition of 1.5% of SB. Considering the influence of the two factors, the content of vitamin C and vitamin B₆ in dried alfalfa herbage in storage was significantly increased by adding 1.5% SB. The ether extract component of dried alfalfa herbage was significantly increased by addition of 1.5% SB and pelletizing.

Key words: alfalfa, Scutellaria baicalensis, vitamin, pellet, chemical composition