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NUTRITIVE EVALUATION OF FORAGES (NUTRIENT CONTENTS FORAGE (Vitamins (B, D,…
NUTRITIVE EVALUATION OF FORAGES
NUTRIENT CONTENTS FORAGE
Vitamins
B
D
A
Proteins
Grass: 8-12%
Legum: 20-25%
Carbohydrate
Grass
Cell wall: 30-40%
Cellulose: 20-30%
Hemicelluloses: 15-35%
Minerals
Grass: Ca, Mg, S, Mo, Fe
Legum: N, Ca, Mg, Fe, Cu, Co, Mo, Mn.
REGULATION OF FORAGE INTAKE
The animals eat principally to supply their tissues with the nutrients required to fuel the physiological processes of:
Growth (including fat deposition in mature animals)
Milk production
Maintenance
Work
DIGESTION IN THE RUMEN
RUMEN
• Acts as a large fermentation vat with a high microbial population.
• Volatile fatty acids are major products of rumen fermentation.
OMASUM
Reducing particle size of feed and in controlling passage of ingesta into the lower intestinal tract
RETICULUM
Moves food into the rumen or into the omasum and function in regurgitation of ingesta during rumination
ABOMASUM
Comparable to the stomach of non ruminants
INTAKE AT GRAZING
UTILIZATION OF PROTEIN AND CARBOHYDRATE BY RUMEN BACTERIA
