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Publication Date
1977
Description
The soluble protein fraction, which comprises both fraction 1 and fraction 2 proteins, is the major surfactant (of herbage origin) responsible for frothy bloat in ruminants grazing alfalfa pastures. However, variation in soluble protein content of the pasture herbage does not account for the wide variation in the incidence and severity of bloat. Variation in cell rupture and other surfactants may also contribute to the unpredictable nature of pasture bloat. The foam volume measurement is not a suitable technique for development of a bloat-safe alfalfa cultivar because it is not correlated with either soluble protein or the occurrence of bloat. The introduction of palatable, condensed tannins into alfalfa should ensure freedom from bloat, but this appears to be a difficult task at the present time. Selection for resistance to cell rupture, i.e., slow release of soluble protein, appears to be the most promising approach to the development of a bloat-safe alfalfa cultivar.
Citation
Goplen, B P. and Howarth, R E., "Breeding a bloat-safe alfalfa (Medicago sativa L.) cultivar" (1977). IGC Proceedings (1977-2023). 23.
(URL: https://uknowledge.uky.edu/igc/1977/sess2/23)
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Archival
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Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Breeding a bloat-safe alfalfa (Medicago sativa L.) cultivar
The soluble protein fraction, which comprises both fraction 1 and fraction 2 proteins, is the major surfactant (of herbage origin) responsible for frothy bloat in ruminants grazing alfalfa pastures. However, variation in soluble protein content of the pasture herbage does not account for the wide variation in the incidence and severity of bloat. Variation in cell rupture and other surfactants may also contribute to the unpredictable nature of pasture bloat. The foam volume measurement is not a suitable technique for development of a bloat-safe alfalfa cultivar because it is not correlated with either soluble protein or the occurrence of bloat. The introduction of palatable, condensed tannins into alfalfa should ensure freedom from bloat, but this appears to be a difficult task at the present time. Selection for resistance to cell rupture, i.e., slow release of soluble protein, appears to be the most promising approach to the development of a bloat-safe alfalfa cultivar.
