Vohrntary intake of hay and silage: The role of intake related nrmen characteristics

Abstract

Experimentws erec onductedto examinet he differencein intake between hay and silage made from lucerne (Medicago sativa) and whether these differences could be accounted for in terms of physicalr umenc haracteristicsV.o luntaryin take was lowesto n lucerneh ay ensiledw ith molasses( 16%o n a DM basis)a nd highesto n lucerneh ay and lucernee nsiledw ith molassesa nd formica cid.T herew as a tendencyfo r the OM contenti n the rumen( 4 to increasew ith increasingO M intake (l).D ifferencesin the ratec onstantf or fermentationa nd outflowo f fermentableO M (?t + ?o)a nd ratec onstantf or outflowo f unfermentablOe M (fd weres malle xceptf or the lucerneh ayd iet.

Eksperimenties uitgevoeor m die verskili n innamet ussenh ooi en kuilvoerw at van lusern( Medicagos ativa)g emaaki s te ondersoeke n om te bepaalo f hierdiev erskillev erklaark an word in termev an fisiesee ienskappeva n die grootpens. Vrywilligein namew as die laagstev ir lusernhoowi at ingekuiils met melasse(1 6%,op'n DM basis)e n die hoogstev ir lusernhooie n lusernw at ingekuiils met melassee n mieresuurD. aar was 'n neiging vir die OM inhoud in die grootpens (Z)om toe te neem met 'n toename in OM inname (I). Verskille in die tempokonstantes vir fermentasie en uitvloei van fermenteerbare OM (/'1 + /'0) en die tempokonstante vir uitvloei van niefermenteerbare OM (/'2) was klein, behalwe vir die lusernhooi dieet.

Keywords: Voluntary intake, lucerne, rumen fermentation, rumen outflow