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The digestibility of oat hay

Published online by Cambridge University Press:  27 March 2009

H. F. Walker
H. F. Walker
Affiliation:
North of Scotland College of Agriculture
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Extract

1. Digestibility trials, using sheep, were carried out on five batches of oat hay grown during 2 years; nitrogen balance experiments were made simultaneously.

2. The oat hay was not readily consumed by the sheep; this necessitated calculating the digestibility data on an ‘as consumed’ and on an ‘as offered’ basis; it also prevented a majority of the sheep from obtaining their maintenance requirements of energy or from maintaining nitrogen equilibrium.

3. Statistical analysis of the data revealed a downward drift in digestibility in the succeeding periods of the 1955 trial.

4. While stage of maturity had little consistent effect on digestibility or on the amounts of digestible nutrients present, the percentage digestible crude protein did increase with advance in maturity.

5. The amounts of digestible nutrients present in oat hay indicated that it had a nutritive value between those of oat straw and medium-quality meadow hay.

6. The data suggest that the maximum yield of digestible nutrients is obtained when the oat hay is cut at the ‘late cheesy’ stage of maturity.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 53 , Issue 3 , December 1959 , pp. 289 - 295
Copyright
Copyright © Cambridge University Press 1959

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References

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