The effect of drying on the intake and rate of digestion of the shrub legume Calliandra calothyrsus [sheep]
1992
Palmer, B. (Commonwealth Scientific and Industrial Research Organisation, Townsville (Australia). Div. of Tropical Crops and Pastures) | Schlink, A.C. (Commonwealth Scientific and Industrial Research Organisation, Townsville (Australia). Div. of Tropical Animal Science)
Using Merino wethers, there was a large and significant difference between the voluntary intake related to body weight (W) of fresh (59 g DM per kg W0.75) and low temperature dried (25 deg C) calliandra (37 g DM per kg W0.75). The higher level of voluntary intake was associated with a higher in sacco digestibility (using Droughtmaster steers) of fresh material than oven dried at 25 deg C or 65 deg C or freeze dried leaf material. Low temperature drying for quite short times (3-6 hours) depressed rate of digestion and could also depress voluntary intake. It is recommended that only fresh material be used to evaluate calliandra. It is suggested that the same principle may well apply to other forages, especially shrub legumes.
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