Studies on the digestible nutrients of green rye
1989
Kang, T.H. | Cha, Y.H. | Moon, C.S. | Lee, S.C. (Rural Development Administration, Suwon (Korea R.). Livestock Experiment Station)
In order to investigate feed value on the green rey being utilized as supply resources of green forage, chemical analysis and digestibility trial were carried out. The contents of crude protein and ether extract were decreased but crude fiber increased according to the advanced stage of maturity of green rye. The contents of crude protein and fiber were higher in a native variety than that of imported, and these trends were the same when compared with the same beginning of heading stage. The contents of amino acid were decreased in relation to decreased protein according to the advanced stage of maturity of green rye and there were higher in lysine, arginine and aspartic acid, but lower in cystine and methionine. Amino acid contents were higher in a native variety than that of imported and these trends were the same when compared with the same beginning of heading stage. Mineral contents were various according to cutting time but the trend was not constant. The contents of Ca and P were higher in cutting time of 50 and 37cm plant height in native and imported green ryes. K content of minerals was highest in all cutting time and the mineral contents were not greatly different in native and imported variety and the same beginning of heading stage. Digestibilities and nutritive values showed decreasing trends according to the advanced stage of maturity. DCP (%) in a native variety and TDN (%) and DE (Kcal/Kg) in that imported were higher when compared with the same beginning of heading stage but in a imported variety, the values of TDN and DE in beginning of heading stage were 74.62 % and 3,584 Kcal/Kg, respectively and higher in comparision with 71.83 % and 3,519 Kcal/Kg of vegetative stage. Therefore, more work is required because the values of TDN and DE were higher beginning of heading stage than vegetative stage.
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