Effects of inclusion of purple prairie clover (Dalea purpurea Vent.) with native cool-season grasses on in vitro fermentation and in situ digestibility of mixed forages.

ABSTRACT: Background:Incorporation of legume species into native North American pastures is considered an effective method to increase native pasture productivity and improve the nutritive value of forage. This study evaluated the effects of inclusion of purple prairie clover (PPC, Dalea purpurea Vent.), a native legume forage, with native cool-season grasses on the in vitro fermentation and in situ digestibility of mixed forages. Methods:Whole plant PPC and mixtures of cool-season grasses were harvested when the PPC reached the vegetative (VEG), full flower (FL) and seedpod (SP) stages, and were combined in ratios (DM basis) of 0:100, 25:75, 50:50, 75:25 and 100:0 at each maturity. In vitro ruminal incubations using these mixtures were conducted for 48?h to determine gas production (GP), in vitro DM disappearance (IVDMD), total volatile fatty acids (VFA) and ammonia-N production. Mixtures of forages harvested when the PPC reached the FL stage and 50:50 mixture of forages harvested at VEG, FL and SP stages were incubated in the rumen of three heifers for 0, 2, 6, 12, 24, 48, 72 and 96?h to determine in situ degradabilities of DM, neutral detergent fibre (aNDF) and crude protein (CP). Results:Contents of aNDF and ADF increased (P??VEG?>?SP (P ?FL?>?SP (P?

SUBMITTER: Peng K 

PROVIDER: S-EPMC7020374 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature