1 / 2

Evaluation of Warm-Season Legumes for Nutritive Values and Digestibility

Evaluation of Warm-Season Legumes for Nutritive Values and Digestibility. Abstract

aulani
Download Presentation

Evaluation of Warm-Season Legumes for Nutritive Values and Digestibility

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Evaluation of Warm-Season Legumes for Nutritive Values and Digestibility • Abstract • Warm-season legume forage is a valuable resource in the southern US providing livestock with high protein and energy. Warm-season legume forage feed values, digestibility, and in vitro gas production were compared with those of similar growth stage (mid-bloom) alfalfa hay. The 48 hr in vitro true digestibility (IVTD) of L. purpureus and A. glabrata were equivalent to that of alfalfa (80%). The IVTD at 36 and 48 hr were not different in tested legumes except for K. stipulacea. Gas production per 100 mg of K. stipulacea produced the least gas (3.10 ml) and M. sativa and L. purpureus produce the most gas (26.4 and 24.3 ml, respectively). • Introduction • A. glabrata (rhizoma peanut) : perennial, protein ≈ 18% • S. helvula ( trailing wild bean): annual type, some tannins • L. purpureus (Lablab bean): protein ≈ 26%, some bloat risk (Hamilton and Ruth, 1968) • K. stipulacea (Korean lespedeza) : annual , bloat free • Gas measurement is advantageous over in vitro digestibility with measuring fermentation from soluble and non-soluble substrate (Pell and Schofield, 1993). • Materials and Methods • Feed values: CP (Lecco FP528), • NDF & ADF (Robertson and VanSoest, 1981) • IVTD (Goering and VanSoest, 1970), • Gas production (Pell et al., 1998). Results & Discussion Nutritive values of legume forages (MSAT, M. sativa; AGLA, A. glabrata; SHEL, S. helvula; LPUR, L. purpureus; KSTI, K. stipulacea) K.J. Han1, T.J. Butler2 and M.E. McCormick1, (1)Louisiana State Univ. AgCenter, Southeast Res. Stn., Franklinton, LA 70438 (2)Samuel Roberts Noble Foundation, Ardmore, OK 73401 Fig. 2. Gas production of legume forages Conclusion Some warm-season legumes’ rumen degradation is lower than alfalfa. Legume forages known for high tannin or bloat free qualities demonstrated lower in vitro true digestibility and low gas production. Low gas production may indicate low level of substrate supply to rumen bacteria and more rumen by-pass protein for a host animal. Fig. 1. IVTD (in vitro true digestibility) of legume forages measured at 12 hr incubation intervals.

More Related