NUTRITIVE VALUE OF GREEN MASS AND HAY FROM THE DIVČIBARE REGION
Milena
Krstić1, Sunčica Borozan1, Dragoljub Jovanović2,
Radmila Marković2,
Dragan Šefer2, Goce Cilev3
1Department of Chemistry, Faculty of
Veterinary Medicine, University of Belgrade,
Bulevar Oslobodjenja 18, Belgrade, Serbia
2Department of Nutrition, Faculty of Veterinary Medicine,
University of Belgrade,
Bulevar Oslobodjenja 18, Belgrade, Serbia
3”Ss. Cyril and Methodius” University in Skopje, Institute of
Animal Science,
Bul. Ilinden 92a, MK-1000 Skopje, Republic of Macedonia
milena@vet.bg.ac.rs
With the aim of forming a complete observation of the
botanical composition and nutritive value of pasture and meadow hay from
the Divčibare region, which is a typically hilly-mountain area in Serbia,
investigations were designed to evaluate the quality of pasture and hay
(chemical composition and energy value), as well as the losses which are
results of drying pasture. Twelve samples of grass were taken from three different altitudes
and after mowing, samples of hay were also taken from the same meadow.
In a
conventional chemical analysis (Weende) the chemical composition of grass
and hay were determined. On the basic of this analysis nutritive values
were calculated. Pasture and hay from the Divčibare region have a
satisfying chemical composition, they can be used as a forage base and a
source of nutrients for ruminants, predominantly, low-producing
livestock. The difference in content of proteins among samples from some
localities might be bound with the content of fabaceae. The increase fibre content with the proportional decrease content
of protein had a negative influence on the nutritive value in the samples
of grass and hay.
The Net
Energy Lactation (NEL) of hay from the investigated region is near the
lower limit reported as average for pasture and meadow hay. Significant higher nutritive
values of green mass, calculated on dry matter (NEL 8.35 MJ/kg, SV 0.78
SJ/kg) when compared to the nutritive value of hay (NEL 8.12 MJ/kg, SV
0.74 SJ/kg) show that losses are results of haymaking. Nutrients
losses during drying are in correlation with losses of proteins, lipids
and mineral matter, but there is an increase in fiber. The change in
chemical composition due to the described losses during drying and the
negative influence on organic matter digestibility, led to a reduction in
the energy value of the investigated samples.
Key words: nutritive value; green mass; hay
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