In vitro degradation characteristics of Timothy and Red Clover at different harvest times

Abstract

The nutritional value of red clover (Trifolium pratense L.) and timothy (Phleum pratense L.) were studied over two consecutive growing seasons (1995 and 1996) with an in vitro gas production technique and chemical analysis. The decline in degradability was more pronounced with increasing maturity in timothy than in red clover during spring growth, but similar during summer growth. Red clover contained more components soluble in neutral detergent solution (NDS) at all harvest occasions. The fractional degradation rate for the NDS fraction was lower in red clover compared to timothy. Red clover had slightly higher fractional degradation rate for the whole forage, but the total kinetic release of energy was similar for the two species at the same harvest time. The results indicate that timothy and red clover have different intrinsic characteristics limiting degradation. Effects of the treatments with NDS on the allocation of pectins could partially explain the differences in degradation characteristics.

Keywords:

• crude protein
• degradability
• in vitro gas production
• maturation
• NDF
• NDS
• red clover
• timothy

Acknowledgments

The authors wish to express their gratitude to the EU programme INTERREG II, Swedish Farmers Foundation for Agricultural Research and The Regional Farmers Foundation for Agricultural Research in Northern Sweden for the financial support of the project.

Notes

Hetta, M., Gustavsson, A-M., Cone, J.W. and Martinsson, K. (Department of Agricultural Research for Northern Sweden, Swedish University of Agricultural Sciences; Nutrition and Food, Animal Sciences Group of Wageningen UR, Lelystad, The Netherlands). In vitro degradation characteristics of timothy and red clover at different harvest times.

Additional information

Notes on contributors

Mårten Hetta *

Hetta, M., Gustavsson, A-M., Cone, J.W. and Martinsson, K. (Department of Agricultural Research for Northern Sweden, Swedish University of Agricultural Sciences; Nutrition and Food, Animal Sciences Group of Wageningen UR, Lelystad, The Netherlands). In vitro degradation characteristics of timothy and red clover at different harvest times.