Publications Scientifiques

[ Article ] Nutritional characteristics of forage grown in south of Bénin

Date de soumission: 17-04-2017
Année de Publication: 2016
Entité/Laboratoire Autres laboratoires
Document type : Article
Discipline(s) : Productions Animales & Zootechnie
Titre Nutritional characteristics of forage grown in south of Bénin
Auteurs MUSCO Nadia [1], KOURA B. Ivan [2], TUDISCO Raffaella [3], AWADJIHE Ghislain [4], ADJOLOHOUN Sébastien [5], CUTRIGNELLI Monica I [6], MOLLICA Maria Pina [7], HOUINATO MARCEL ROMUALD BENJAMIN [8], INFASCELLI Federico [9], CALABRO Serena [10],
Journal: Asian-Australian Journal of Animal Science
Catégorie Journal: Internationale
Impact factor: 0.541
Volume Journal: 1
DOI:
Resume In order to provide recommendations on the most useful forage species to smallholder farmers, eleven grass and eleven legume forages grown in Abomey-Calavi in Republic of Benin were investigated for nutritive value (i.e. chemical composition and energy content) and fermentation characteristics (i.e. gas and volatile fatty acid production, organic matter degradability). The in vitro gas production technique was used, incubating the forages for 120 h under anaerobic condition with buffalo rumen fluid. Compared to legume, tropical grass forages showed lower energy (8.07 vs 10.57 MJ/kg dry matter [DM]) and crude protein level (16.10% vs 19.91% DM) and higher cell wall content (neutral detergent fiber: 63.8% vs 40.45% DM), respectively. In grass forages, the chemical composition showed a quite high crude protein content; the in vitro degradability was slightly lower than the range of tropical pasture. The woody legumes were richer in protein and energy and lower in structural carbohydrates than herbaceous plants, however, their in vitro results are influenced by the presence of complex compounds (i.e. tannins). Significant correlations were found between chemical composition and in vitro fermentation characteristics. The in vitro gas production method appears to be a suitable technique for the evaluation of the nutritive value of forages in developing countries.
Mots clés Grass, Legume, In vitro Gas Production, Nutritive Value, Degradability
Pages 51 - 61
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