Publication Date
1997
Description
Objectives were to characterize the influence of forage species and maturity on dry matter degradation. Averaged across maturities, alfalfa and red clover were lower in NDF content (39 and 30% NDF, respectively) than reed canarygrass and timothy (59 and 54% NDF, respectively). The NDF of the DM residues in grass remained relatively unchanged over time, while NDF of the DM residue in legume increased rapidly for 9 h before becoming relatively constant. Alfalfa incubated in vitro (42% NDF) compared to reed canarygrass (58% NDF) contained more ND soluble material (39% vs. 25%), and more pepsin soluble material (22 vs. 18%). Legumes contained much more soluble fiber than did grasses. Differences in residue composition between legumes and grasses may account for differences in rates of digestion.
Citation
Cherney, D.J R.; Cherney, J H.; and Davidson, A H., "Characterization of Legume and Grass Residues Following in Vitro and in Sacco Ruminal Digestion" (2024). IGC Proceedings (1997-2023). 14.
https://uknowledge.uky.edu/igc/1997/session17/14
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Characterization of Legume and Grass Residues Following in Vitro and in Sacco Ruminal Digestion
Objectives were to characterize the influence of forage species and maturity on dry matter degradation. Averaged across maturities, alfalfa and red clover were lower in NDF content (39 and 30% NDF, respectively) than reed canarygrass and timothy (59 and 54% NDF, respectively). The NDF of the DM residues in grass remained relatively unchanged over time, while NDF of the DM residue in legume increased rapidly for 9 h before becoming relatively constant. Alfalfa incubated in vitro (42% NDF) compared to reed canarygrass (58% NDF) contained more ND soluble material (39% vs. 25%), and more pepsin soluble material (22 vs. 18%). Legumes contained much more soluble fiber than did grasses. Differences in residue composition between legumes and grasses may account for differences in rates of digestion.
