Determination of chemical composition and palatability of some weeds in alfalfa farms

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HOSSEINKHANI A.; DADASHI M.; MOHAMMADZADEH H.; Hassannejad S.

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Journal: Animal Production Research Year:2018 | Volume:7 | Issue:3 Page(s): 79-88

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Title

Determination of chemical composition and palatability of some weeds in alfalfa farms

Author(s)

HOSSEINKHANI A. | DADASHI M. | MOHAMMADZADEH H. | Hassannejad S. | Issue Writer Certificate

Keywords

Nutritive valueQ2

AsteraceaeQ1

PalatabilityQ2

WeedQ1

Forage qualityQ2

Abstract

The aim of present study was to evaluate Nutritive value of seven species of alfalfa Weeds and comparison with alfalfa. The studied forages were: Crepis sancta, Achillea millefolium and Acroptilon repens from Asteraceae family, Medicago sativa (Alfalfa) and Melilotus officinalis (L. ) Pall. From Fabaceae family and Bromus tectorum, Dactylis glomerata and Alopecurus myosuroides from poaceae family. Samples were collected during 10% blooming of the alfalfa field and divided in two parts, one part sun dried in the field for 72 hours and the other part used as fresh for Palatability test. Chemical compositions were determined using common methods and Short Term Intake Rate (STIR) method was used for Palatability test. The results showed that chemical compositions of samples were significantly different (P<0. 05). Alfalfa hay and Alopecurus myosuroides had the highest and lowest crude protein (14. 30 vs 8. 36% DM, respectively) (P<0. 05). Alopecurus myosuroides and Melilotus officinalis (L. ) Pall. had the highest and lowest NDF content (58. 70 vs 33. 76% DM, respectively) (P<0. 05). Crepis sancta and Acroptilon repens had the highest and lowest ADF content (28. 83 vs 19. 49% DM, respectively) (P<0. 05). Acroptilon repens had the highest predicted metabolizable energy and digestible dry matter (P<0. 05). Poaceae family Weeds had the highest relative Palatability as fresh forage, however, they had least relative Palatability as dried form as well (P<0. 05). It is concluded that the differences in chemical composition and Palatability between alfalfa and Weed forages should be considered in ration formulation.

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APA: Copy

HOSSEINKHANI, A., DADASHI, M., MOHAMMADZADEH, H., & Hassannejad, S.. (2018). Determination of chemical composition and palatability of some weeds in alfalfa farms. ANIMAL PRODUCTION RESEARCH, 7(3 ), 79-88. SID. https://sid.ir/paper/406375/en

Vancouver: Copy

HOSSEINKHANI A., DADASHI M., MOHAMMADZADEH H., Hassannejad S.. Determination of chemical composition and palatability of some weeds in alfalfa farms. ANIMAL PRODUCTION RESEARCH[Internet]. 2018;7(3 ):79-88. Available from: https://sid.ir/paper/406375/en

IEEE: Copy

A. HOSSEINKHANI, M. DADASHI, H. MOHAMMADZADEH, and S. Hassannejad, “Determination of chemical composition and palatability of some weeds in alfalfa farms,” ANIMAL PRODUCTION RESEARCH, vol. 7, no. 3 , pp. 79–88, 2018, [Online]. Available: https://sid.ir/paper/406375/en

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