Clover-grass protein concentrate: nutrient stability and shelf life

High-protein clover-grass concentrate provides 48.5% protein (DM) with optimal methionine (10.8g/kg DM) and lysine (31.4g/kg DM) for poultry and pigs. Stored at 24°C, spoilage occurred within two months due to clostridia-driven butyric acid production; at 4°C, stability lasted up to three months with higher lactic acid bacteria. Dry matter (44%) was below the 90–95% threshold for safe storage, requiring water reduction during bio-refining. Temperature is the key factor in shelf life; lactic acid bacteria addition had minimal effect. Collaboration with a bio-refinery is recommended for efficient wet or dry processing.