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Gewählte Publikation:

Kirchhof, S; Eisner, I; Gierus, M; Sudekum, KH.
(2010): Variation in the contents of crude protein fractions of different forage legumes during the spring growth
GRASS FORAGE SCI. 2010; 65(4): 376-382. FullText FullText_BOKU

The pattern of crude protein (CP) fractions with advancing maturity during a primary spring growth of forage legumes was investigated on freeze-dried samples of fresh forage using the method of chemical CP fractionation according to the xxxCornell Net Carbohydrate and Protein Systemxxx (CNCPS). The CP of white clover (WC), red clover (RC), lucerne (LU), birdsfoot trefoil (BT) and Kura clover (KC) was separated into five fractions (A, B(1), B(2), B(3) and C), which are assumed to have different rates and extents of ruminal degradation. Ruminally undegraded dietary CP (RUP) was predicted on the basis of the CP fractions using regression equations that were developed for fresh forage assuming ruminal passage rates of 2, 5 and 8% h-1 (RUP(2,5,8)). Maturity stage did not affect the soluble CP fractions of the legumes but increased fraction B(3) in RC and WC and fraction C of all forages except WC. The estimated RUP values of the legumes increased with advancing maturity. The mean values for RUP(5) across all harvest dates for WC, RC, LU, BT and KU were 154, 271, 226, 287 and 212 g kg-1 CP respectively. BT and RC had the highest amount of RUP across all harvest dates and passage rates (159-372 and 134-324 g kg-1 CP respectively). This observation may be related to the advanced stage of vegetation of both species at the harvest dates compared with the other legumes and to condensed tannins in BT and to products of polyphenol oxidase activity in RC.
Autor*innen der BOKU Wien:
Gierus Martin

Find related publications in this database (Keywords)
crude protein fractions
ruminal degradation

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