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Protein characteristics in grass–clover silages according to wilting rate and fermentation pattern
Author(s) -
Bakken A. K.,
Vaga M.,
Hetta M.,
Randby Å. T.,
Steinshamn H.
Publication year - 2017
Publication title -
grass and forage science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.716
H-Index - 56
eISSN - 1365-2494
pISSN - 0142-5242
DOI - 10.1111/gfs.12271
Subject(s) - wilting , fermentation , silage , biology , forage , food science , red clover , zoology , agronomy , chemistry
Effects of wilting rate and fermentation stimulators and inhibitors on protein characteristics of forages typical for organic production were assessed using traditional analytical methods and a gas production in vitro assay. The hypotheses were that the proportion of the crude protein ( CP ) fraction that was soluble would be lowest, and the protein feed value highest, under rapid wilting and restricted fermentation. The solubility of the CP fraction varied according to treatments and between a first and a second cut, with moderate and high content of clover respectively. It was, however, of minor importance for the protein value, both calculated as amino acids absorbed in the small intestine ( AAT 20 ) and estimated as effective utilizable crude protein ( uCP 04 ) by the in vitro assay. In ensiled herbage, AAT 20 was highest in rapidly wilted and restrictedly fermented silages made from a first cut dominated by highly digestible grasses. Silages from the second cut dominated by red clover were far lower in AAT 20 . The in vitro assay did not separate silages according to herbage composition or wilting rate, but ranked restrictedly fermented above extensively fermented with regard to protein supply. The assay might still have caught the characteristics that determine the true protein value in vivo .