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The effect of a flavour compound on the intake of silage by wether lambs

Published online by Cambridge University Press:  22 November 2017

A.R. Henderson ,
D.H. Anderson ,
D.A. Baines  and
P Phillips
A.R. Henderson
Affiliation:
Edinburgh School of Agriculture, West Mains Road, Edinburgh. EK9 3JG
D.H. Anderson
Affiliation:
Edinburgh School of Agriculture, West Mains Road, Edinburgh. EK9 3JG
D.A. Baines
Affiliation:
Dalgety U.K. Ltd, Research and Technology Centre, Station Road, Cambridge. CB1 2JN
P Phillips
Affiliation:
AFRC Unit of Statistics, James Clerk Maxwell Building, King's Buildings, Edinburgh. EH9 3JZ
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Extract

The intake of ensiled forages by lambs is frequently much lower than the intake of corresponding dried forages (Sormunen - Cristian, 1985). The latter is generally positively correlated with digestibility but a comparable relationship for ensiled forages is confounded by the many changes in composition which result from the activity of plant enzymes and bacteria during ensilage. The major fermentation pathways are well documented but much less is known about the changes in minor components and the effects these may have on the intake of silage.

Two extraction techniques, Grob headspace stripping (Grob and Zurcher, 1976) and Likens Nickerson extraction (Likens and Nickerson, 1964) were employed to study the components of grass and silages. Headspace chromatograms are presented along with the composition of the silages.

Type
Ruminant Nutrition
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1986 , March 1986 , pp. 135
Copyright
Copyright © The British Society of Animal Production 1986

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References

Grob, K. and Zurcher, F. 1976. Journal of Chromatography, 117, 285.CrossRefGoogle Scholar
Likens, S.T. and Nickerson, G.B. 1964. Proceedings of the American Brewing Chemists, 5, 5.CrossRefGoogle Scholar
Sormunen-cristian, R. 1985. Hay and silage as forage for sheep. Nordisk Jordbrugsforskning, 67(1), 30.Google Scholar