Effects of inclusion of whole-crop pea silages differing in their tannin content on the performance of dairy cows fed high or low protein concentrates

L. A. Sinclair*, K. J. Hart, R. G. Wilkinson, J. A. Huntington

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

13 Citations (SciVal)

Abstract

The effect of including high or low tannin forage peas as an alternative to soyabean meal on performance and N efficiency was investigated using 18 dairy cows in two Latin square design studies. Two varieties of forage pea; Racer (coloured flowers; high tannin) and Croma (white flowers: low tannin), were ensiled 12 weeks post sowing. The in situ degradability characteristics of the pea silages were determined using 4 cannulated sheep. The low tannin forage had a higher soluble N (a) fraction and a greater extent of degradation (a + b), resulting in a greater amount of N being predicted to be released in the rumen than the high tannin forage. In experiment 1. cows were fed one of three treatments in each of 3 periods of 28 d duration in a Latin square design; grass silage/whole-crop wheat (0.50:0.50, DM basis) and 8 kg/d of a high protein concentrate (GWH); grass silage/whole-crop wheat/high tannin forage pea silage (0.25:0.25:0.50 respectively, DM basis) and 8 kg/d of a high protein concentrate (HTH) or 8 kg/d of a low protein supplement (HTL). The inclusion of forage peas increased (P0.05) of treatment on daily fat yield or any other milk component. The efficiency of dietary N use was highest (P

Original languageEnglish
Pages (from-to)306-313
Number of pages8
JournalLivestock Science
Volume124
Issue number1-3
Early online date10 Mar 2009
DOIs
Publication statusPublished - Sept 2009

Keywords

  • DRY-MATTER INTAKE
  • GRASS-SILAGE
  • CONDENSED TANNINS
  • MILK-PRODUCTION
  • IN-VITRO
  • DIETARY-PROTEIN
  • ENERGY CONTENT
  • FORAGE LEGUMES
  • Forage peas
  • Dairy cows
  • Condensed tannins
  • VICIA-FABA
  • Degradability
  • NUTRITIONAL-STATUS

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