Effect of concentrate feeding technology on nutrient digestibility in Latvian Dark-Head lambs

L. Šenfelde, D. Kairiša and D. Bārzdiņa

Latvia University of Life Sciences and Technologies, Faculty of Agriculture, Institute of
Animal Science, Street Liela 2, LV-3001 Jelgava, Latvia

Abstract:

Research has been conducted to evaluate the effect of concentrate feeding technology on nutrient digestibility in Latvian Dark-Head lambs. Twenty-four purebred Latvian Dark-Head lambs (rams) were divided into three study groups (four lambs in each group). Concentrate was offered with different feeding technologies: group 1 – ad libitum once per day (ADL); group 2 – five times per day (5TD); group 3 – three times per day (3TD). Lamb live weight at the start of research was 24.6 kg (ADL), 24.1 kg (5TD) and 25.6 kg (3TD), the average age – 83 ± 1.4 days (ADL; p < 0.05), 75 ± 1.4 days (5TD) and 75 ± 1.6 days (3TD). Research data were collected over three periods and two repetitions during lamb fattening in July, August and September, 2019. During the data collection period lambs were transferred to cages with slatted wooden floor and a container with a grid under it. The highest concentrate intake in all data collection periods was found in ADL lambs (1.25 ± 0.106 kg – 1.75 ± 0.092 kg on average per lamb). Hay intake was not equal (90–350 g in average per lamb).The highest average faecal production was found in 3TD and 5TD lambs (F – 0.98 ± 0.102 kg (3TD), S – 1.13 ± 0.060 kg (5TD) and T – 0.99 ± 0.070 kg (5TD)).The least urinal production was found in 3TD lambs (0.24 ± 0.038 kg (F), 0.61 ± 0.078 kg (S) and 0.47 ± 0.033 kg (T)). Dry matter digestibility was 66.54–80.39%. Faecal consistency was soft for ADL and 5TD lambs and solid for 3TD lambs.

Key words:

Inoculant effects on red clover silage fermentation products and nutritive value

H. Kaldmäe¹, O. Kärt¹, A. Olt, A¹. Selge². I. Keres²

¹Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences,
²Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences,
Kreutzwaldi 1, EE51014 Tartu, Estonia; e-mail: helgi.kaldmae@emu.ee

Abstract:

The study investigated effects of five different microbial inoculants on silage fermentation and nutritive value. Silage was prepared from red clover-rich material with dry matter content after 24 hours of wilting of 170 g kgí1 for the first cut and 430 g kgí1 for the second cut. Tests with five different commercial inoculants were based on different strains of Lactobacillus plantarum which were used alone or in combinations with other lactic acid bacteria (1/BO, 2/BI, 3/SI, 4/EC, 5/BM), and chemical additive (CHEM) were used. Six commercial additives were compared with the untreated control. The additives were applied to fresh forage at the levels recommended by the manufacturers. Chemical compositions of the first and second cut of red clover were significantly different í crude protein 176 g kgí1 and 143 g kgí1 ; NDF 366 g kgí1 and 503 g kgí1 DM respectively. In the first trial, silages treated with 2/BI had lower levels of acetic acid 25.5 g kgí1 and ethanol 8.0 g kgí1 compared to the control values of 35.6 g kgí1 and 11.6 g kgí1 (P<0.05). Otherwise, the pH, and contents of ammonia nitrogen, ethanol and organic acids were no different from the control silage. In the second trial, silage treated with 1/BO and 4/EC showed the highest contents of lactic acid. Compared to the untreated control silage, the acetic acid content was lower in silages treated with 2/BI, 3/SI and 5/BM (P<0.05). The lactic acid:acetic acid ratio was higher in inoculated silages: for 1/BO, 2/BI; 3/SI, 4/EC and 5/BM it was 2.73; 2.17; 1.98; 2.03 and 2.87, respectively. The same ratio for the control silage was 1.83. All commercial inoculants improved the fermentation quality of red clover silage under the conditions stated. No differences were found between dry matter in vitro digestibility of the inoculated and the control silage for both the first and second cut. Digestibility of the red clover silage treated with CHEM was higher than that of the control silage by 4.6% for the first cut and by 7.3% for the second cut (P<0.001).

Key words:

digestibility, fermentation, inoculants, nutritive value, red clover, silage