Publication Date
1985
Location
Kyoto Japan
Description
The studies of alimentary'behaviour of sheep in a trough cafeteria showed important differencies in palatability among several cultivars and hybrids of tall fescue. Currently, except for some possible hypotheses, the palatability remains the least understood factor in evaluation of feeding value of grass. In order to explain these differencies of palatability, we studied 7 cultivars and hybrids of tall fescue, the palatability of which was previously established with sheep. The studied cultivars were harvested in 6 cuts on plots sown in 4 replications. One part of the collected plant material was pressed to extract juice, another part was frozen and another one dried at 55°C. On these samples numerous analysis of compounds likely to influence the palatability of graminea were performed. Generally speaking, it seems that the action of the whole of the volatile compounds would be negative and that the determining factor of the palatability is the concentration of volatile sulfur-containing compounds of the plant material. This negative activity of volatile compounds can be attenuated by plant waxes, more or less abundant in the cuticle.
Citation
Scehovic, J, "Palatability and the Organoleptic Characteristics of the Cultivars and Hybrids of Tall fescue (Festuca arundinacea)" (1985). IGC Proceedings (1985-2023). 50.
(URL: https://uknowledge.uky.edu/igc/1985/ses2/50)
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Palatability and the Organoleptic Characteristics of the Cultivars and Hybrids of Tall fescue (Festuca arundinacea)
Kyoto Japan
The studies of alimentary'behaviour of sheep in a trough cafeteria showed important differencies in palatability among several cultivars and hybrids of tall fescue. Currently, except for some possible hypotheses, the palatability remains the least understood factor in evaluation of feeding value of grass. In order to explain these differencies of palatability, we studied 7 cultivars and hybrids of tall fescue, the palatability of which was previously established with sheep. The studied cultivars were harvested in 6 cuts on plots sown in 4 replications. One part of the collected plant material was pressed to extract juice, another part was frozen and another one dried at 55°C. On these samples numerous analysis of compounds likely to influence the palatability of graminea were performed. Generally speaking, it seems that the action of the whole of the volatile compounds would be negative and that the determining factor of the palatability is the concentration of volatile sulfur-containing compounds of the plant material. This negative activity of volatile compounds can be attenuated by plant waxes, more or less abundant in the cuticle.
