Nutritive Value of Alfalfa Selected for Saponin
1973
Anderson, M. J. | Pedersen, M. W. | Waldo, Dale R.
Studies have shown that saponin concentration is affected by alfalfa (Medicago saliva L.) variety and is highly heritable. The study herein reconsidered chemical composition of strains selected for different saponin contents and considered the influence of saponin concentration on in vitro dry matter disappearance. Eighteen strains of alfalfa were harvested three tunes during the growing season. These strains had been selected within six varieties (‘DuPuits,’ ‘Ladak,’ ‘Lahontan,’ ‘Ranger,’ ‘Uinta,’ and ‘Vernal’) to decrease or increase saponin content. Six replicates were employed. Samples were analyzed for in vitro dry matter disappearance (DMD), crude protein, cell wall constituents, acid detergent fiber, and acid detergent lignin. Highly significant differences (P<.01) in DMD were observed for strains, cuttings, and cuttings × strains. Correlations between saponin and DMD were overall (−.20), common within variety (−.25), and common within cutting (.19). These low correlations ascribe saponin only a very minor role in affecting the digestibility component of nutritive value.
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