Nutrient Composition and Protein Extractability of Oat Forage Harvested at Different Maturity Stages as Compared to Grain

Abstract

Two oat varieties (CDC Dancer and Lamont) were grown in fields. Plants were harvested at three key stages: seedling (Forage 1), mid-season (Forage 2), and full grain maturity. The mature plants were separated into stover (Forage 3) and Grain. There were differential changes among measured attributes during growth. From seeds to Forage 1, crude protein (CP) and ash contents increased several fold, beta-glucan decreased, starch disappeared, and oil content remained unchanged for both oat varieties examined. As plants grew, CP, ash, oil and beta-glucan decreased, but other carbohydrates increased significantly. The CP content in Forage 1 was 5-fold higher than Forage 3 and 2-fold higher than Grain. Most macro and micro-minerals in forage followed the same changing pattern as ash. Amino acid composition of forage differed significantly from that of Grain. When subjected to aqueous media with a wide range of pH, forage harvested at each stage as well as grain all had their unique protein extractability curves. For forage, the peak value (the maximum extraction) decreased with maturity. Yet, as observed for both varieties, Forage 1 had a peak value half of that from Grain. In conclusion, based on the results from this study, nutrient composition in oat forages harvested at an early stage can be comparable or even superior to oat grains but low protein extractability limits oat forage use as an alternative protein source for non-ruminants.

Fatty acids composition, lipids health indices and enzyme activities of longissimus thoracis muscle of six breeds of sheep produced on pasture in Northern region of Uruguay

“…In the case of amino acids, the content of leucine, isoleucine and valine in the pasture seems to have a particular influence on the kind of final BCFA present in ruminant meat [41]. This effect of amino acids in the composition of meat regarding the BCFA, could explain partially the differences observed between the present experiment and that of Lucas et al [14] Indeed, the differences between the two investigations could account for the richness of legumes and oat in those three amino acids, in comparison to the work of Lucas et al [14] where the animal were fed quantitatively mainly graminae [43,44]. This interesting point needs more exploration and investigation to better understand how BCFA, particularly those linked to positive effect on health, could be incorporated in lamb meat, thanks to use of different kind of offered pastures.…”

Optimization of Alfalfa-Based Mixed Cropping with Winter Wheat and Ryegrass in Terms of Forage Yield and Quality Traits

“…This result may be appropriate because of the higher vegetative proportion of plant parts in the early harvesting stage. Similarly, Liu and Mahmood [53] reported slightly higher essential AA compositions of alfalfa leaves and orchard grass compared with those of the whole plant.…”

Research Article Genetic parameters and multi-trait selection of white oats for forage

“…The physiological and nutritional performance of forage plants depends on the availability of macro and micronutrients in their forage. The proportion of these elements found in plants varies according to intrinsic characteristics of genotype, phenological stage, growing environment and genotype by environment interaction, therefore, their evaluation is essential (Liu and Mahmood, 2015). The macro minerals phosphorus (P), potassium (K), calcium (Ca) and magnesium (Mg) play important structural and physiological role in the animal organism (Soetan et al, 2010).…”