Performance, carcass composition and energy retention of lambs offered two contrasting grass-based forages
An experiment was carried out in Northern Ireland in 1994 to examine the effects of ensiling grass on the partitioning of nutrients between lean and fat deposition in lambs using the comparative slaughter technique. The six treatments consisted of: (1) unsupplemented grass silage; (2) grass silage s...
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Veröffentlicht in: | The Journal of agricultural science 1999-02, Vol.132 (1), p.117-126 |
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Sprache: | eng |
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Zusammenfassung: | An experiment was carried out in Northern Ireland in 1994 to examine
the effects of ensiling grass
on the partitioning of nutrients between lean and fat deposition in lambs
using the comparative
slaughter technique. The six treatments consisted of: (1) unsupplemented
grass silage; (2) grass silage
supplemented with concentrates, concentrates constituting 250 g/kg
total dry matter intake (DMI);
(3) grass silage supplemented with concentrates, concentrates constituting
500 g/kg total DMI; (4)
unsupplemented grass which had been conserved by freezing; (5) pre-frozen
grass supplemented with
concentrates, concentrates constituting 250 g/kg total DMI, and (6)
pre-frozen grass supplemented
with concentrates, concentrates constituting 500 g/kg total DMI. A
total of 84 Dutch Texel×Greyface
(Border Leicester×Blackface) lambs, consisting of 42 males which
were initially 35 (s.d. 4·8) kg
liveweight and 42 females which were 33 (S.D. 2·6) kg liveweight,
were used. The silage was well
preserved as indicated by its low pH (3·8), low concentration of
ammonia (60 g/kg total nitrogen) and
high concentration of lactic acid (129 g/kg DM). The grass had a higher
pH (5·2) and higher WSC
concentration (129 g/kg DM) and lower concentrations of lactic (33
g/kg DM) and acetic acids
(6 g/kg DM). Ensiling had no significant effect (P>0·05)
on empty body and carcass weight gains.
Animals offered unsupplemented silage had significantly lower protein (P |
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ISSN: | 0021-8596 1469-5146 |
DOI: | 10.1017/S002185969800611X |