Palatability in sheep andin vitronutritional value of dried and ensiled sainfoin (Onobrychis viciifolia) birdsfoot trefoil (Lotus corniculatus), and chicory (Cichorium intybus)

Abstract

Three temperate forages, sainfoin, birdsfoot trefoil, and chicory, characterized by elevated contents of plant secondary compounds, were compared to a ryegrass-clover mixture (control) in dried (Experiment 1) and ensiled form (Experiment 2) in their palatability and nutritional value. Palatability was measured in adult wethers (n = 6) allowed to choose between the familiar control forage and one of the three test plants. Palatability index was calculated from differences in intake of control and test plants measured after given times. Generally at first contact, palatability of the unfamiliar plants was low. Lag time until palatability index approached or exceeded a value of 100 was 2-5 d, but could not be related to the content of condensed tannins. Sainfoin had a high palatability, the highest content of condensed tannins (77.4 +/- 10.23 g/kg DM), a high content of duodenally utilisable crude protein (94.7 +/- 16.87 g/100 g CP), and a high content of metabolizable energy (9.5 +/- 0.38 MJ ME/kg DM), making this plant most promising for various purposes including anthelmintic action.

Productive and Reproductive Traits of Sheep Fed Acacia saligna Leaves-Based Diets

“…Current study data revealed that the higher fecal N excretion in the presence of active tannins was matched by lower urinary N excretion. This shift can be explained by the lower rumen degradability of nitrogenous compounds and is confirmed by effects of CT on rumen fluid ammonia and total N as previously stated [26,27]. Volatile fatty acids production was not affected by acacia leaves replacement.…”

Feeding preferences and voluntary feed intake of dairy cows: Effect of conservation and harvest time of birdsfoot trefoil and chicory

“…In a study by Minnee et al (2002), total condensed tannins in birdsfoot trefoil were not affected by the ensiling process, but free condensed tannins were reduced. This may explain the improvement in palatability of baleage in the current study, although in a study with sheep, Scharenberg et al (2007) did not report an improved palatability for ensiled compared with dried birdsfoot trefoil.…”

“…These findings do not entirely support the assumption that forage species high in secondary compounds reduce voluntary intake because of their bitter taste (Reed, 1995), at least not when offered as baleage. Processing, such as ensiling, has a major effect on structure and chemistry of forages and may change the biological activity of their secondary compounds, as a result of reactions with other plant molecules and fermentation products (Scharenberg et al, 2007). In a study by Minnee et al (2002), total condensed tannins in birdsfoot trefoil were not affected by the ensiling process, but free condensed tannins were reduced.…”

“…As stated by Scharenberg et al (2007), a high palatability of anthelmintic forages is necessary when offered from mixed grasslands, together with other forages, and even alone, to ensure a sufficient intake and rapid adaptation period. Most research on bioactive forages has focused on small ruminants (Min et al, 2003) that can tolerate higher bitterness than cattle (Bell, 1959).…”

Forage Yield, Chemical Composition and In Vitro Gas Production of Triticale (X Triticosecale wittmack) and Barley (Hordeum vulgare) asociated with Common Vetch (Vicia sativa) Preserved as Hay or Silage

“…Forage conservation from hay or silage; maintain the nutritional qualities for long periods of time (Givens & Rulquin, 2004;Scharenberg et al, 2007). In recent years, commercial varieties of triticale and barley have been released, counting on a wide range of advanced lines with specific adaptation to conditions in the highlands of Mexico.…”