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Mechanical Maceration Divergently Shifts Protein Degradability in Condensed-Tannin vs. o-Quinone Containing Conserved Forages

U.S. Dairy Forage Research Center, USDA-ARS, Madison, WI 53706. Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the USDA and does not imply its approval to the exclusion of other products that may also be suitable

View larger version (168K): [in this window] [in a new window]   Figure 1. Compared with conventional conditioning with rubber rolls (top row), mechanical maceration (bottom row) severely disrupts tissue structure in alfalfa (left), birdsfoot trefoil (center), and red clover (right) and stimulates browning reactions in red clover.

View larger version (37K): [in this window] [in a new window]   Figure 2. Forage crude protein (CP) fractions (soluble protein, rumen-undegradable protein, and intestinal available protein) in hays and silages from two cuttings in 2002 and 2003 as influenced by condensed tannins and conditioning method. Regressions were fitted to birdsfoot trefoil data and were significant at P < 0.05.