Etude comparée des quantités ingérées et du comportement alimentaire et mérycique d'ovins et de bovins recevant des ensilages d'herbe réalisés selon différentes techniques

Dulphy, J.P.; Michalet-Doreau, B.; Demarquilly, C.

doi:10.1051/animres:19840302

Cited by 23 publications

(9 citation statements)

References 13 publications

(13 reference statements)

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“…In bovine animals, the DM voluntary intake of good quality grass silages, based on the classification of Dulphy and Demarquilly (1981) was close to that of the initial fresh forage (98% for eight comparisons ;Dulphy et al, 1984). From the results of different trials, Dulphy et al (1987) proposed a mean decrease of 3-5%.…”

Section: Voluntary Intakementioning

confidence: 64%

“…A negative correlation was also found between intake and propionic acid levels for sheep (Brown and Radcliffe, 1972). Dulphy and Michalet-Doreau (1981) Watson, 1970;Waldo et al, 1971Waldo et al, , 1975Waldo, 1977;Jarrige et al, 1981 Kennedy (1990) (Dulphy et al, 1984) and the quantity eaten during the first meal after feeding (main meal) (Dulphy, 1985) indicated that ruminants exhibit signs of satiation earlier when fed grass silage rather than hay.…”

Section: Voluntary Intakementioning

confidence: 99%

“…This contradiction, however, does not exclude the negative effects of fermentation products, the duration of intake then being shorter. However, the lower intake rates observed in heifers during the day and at the main meal suggest that they are more sensitive to variations in preservation quality of silage (Dulphy and Demarquilly, 1977;Dulphy et al, 1984).…”

Section: Voluntary Intakementioning

confidence: 99%

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Control of voluntary intake of precision-chopped silages by ruminants: a review

Dulphy¹,

Os²

1996

Reprod. Nutr. Dev.

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Summary ― The aim of this review is to provide a better understanding of the ways in which ruminants control their voluntary intake of finely-chopped silages. Silages with an excellent conservation quality can be ingested at similar levels to the corresponding fresh or dry forages. Intake levels decrease when conservation quality decreases. The implicated physiological mechanisms for this phenomenon are discussed in this review. Poorly preserved silages may have low palatibility, decreasing the animal's motivation to ingest. At the ruminal level, the physical control of intake is generally not involved. On the other hand the fermentation products present in silage seem to induce a high and rapid level of satiation, out of proportion to their relatively low quantity. At the metabolical level some limiting factors may also exist (eg, a poor balance between amino acids and energy, and high levels of acids to be metabolized). Fermentation products induce most of the observed reactions. For well-preserved silages, high quantities of lactic and acetic acids limit intake. Their effects seem to be additive, which explains the observation that low pH often has a negative action. The negative effect of moisture is generally strengthened by that of the acids. For poorly-preserved silages, products of protein decomposition must be considered in addition to volatile fatty acids. The effect of N-compounds is less clearly explained than that of acids. For example, ammonia alone generally seems to have no direct effect. However it is clear that N-compounds taken together have a negative effect on appetite. It can be concluded that the negative effects of poor quality silages are multifactorial; each fermentation product alone has a low effect, but the sum of all the components must be considered. Moreover, it is apparent that some physiological mechanisms are used to control silage intake, which explains the complexity of the studies on this subject.

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Section: Voluntary Intakementioning

confidence: 64%

Section: Voluntary Intakementioning

confidence: 99%

Section: Voluntary Intakementioning

confidence: 99%

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Control of voluntary intake of precision-chopped silages by ruminants: a review

Dulphy¹,

Os²

1996

Reprod. Nutr. Dev.

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“…Nous avons entrepris, chez le mouton, un travail systématique sur ce sujet, les ré-sultats concernant les fourrages verts (Dulphy et Demarquilly, 1974;Dulphy et Bechet, 1976; Michalet-Doreau, 1983) ont déjà été publiés, ainsi que ceux concernant les ensilages d'herbe (Dulphy, Michalet-Doreau et Demarquilly, 1984 (Dulphy et Bechet, 1976) : DUM = 26,92 …”

Section: Introductionunclassified

Activités alimentaires et méryciques de moutons recevant des foins à l'auge

Dulphy¹,

Demarquilly²,

Dudilieu³

et al. 1992

Ann. Zootech.

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“…Dulphy et al 1984, Dulphy and Van Os 1996, Kononoff et al 2003. These have shown that reductions in silage chop length generally improve dry matter intake, with increased intake reflecting improvements in fermentation in the silo and increases in the rate of passage of material through the digestive tract.…”

Section: Introductionmentioning

confidence: 99%