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Determination of the in situ degradation characteristics of whole-crop pea (Pisum sativum L.) silages differing in condensed tannin content

Published online by Cambridge University Press:  20 November 2017

K.J. Hart ,
R.G. Wilkinson ,
L.A. Sinclair  and
J.A. Huntington
K.J. Hart
Affiliation:
ASRC, Harper Adams University College, Newport, Shropshire, TF10 8NB, [email protected]
R.G. Wilkinson
Affiliation:
ASRC, Harper Adams University College, Newport, Shropshire, TF10 8NB, [email protected]
L.A. Sinclair
Affiliation:
ASRC, Harper Adams University College, Newport, Shropshire, TF10 8NB, [email protected]
J.A. Huntington
Affiliation:
ASRC, Harper Adams University College, Newport, Shropshire, TF10 8NB, [email protected]
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Extract

Since the ban of meat and bone meal and fishmeal the UK farming industry has turned to soyabean meal as the major source of protein for inclusion into ruminant diets. Public concerns over GM foods and traceability of foodstuffs have turned attention to home-grown protein sources such as legumes. Peas have historically been fed as meal, however, the use of whole-crop peas as silage is a relatively new idea. The presence of condensed tannin (CT) has the potential to ruminally protect protein from degradation (Min et al., 2003). However the degradation characteristics of different pea silages varying in CT have not been determined. This experiment tested the hypothesis that pea silage with a higher CT level would have a reduced effective degradability.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2004 , 2004 , pp. 93
Copyright
Copyright © The British Society of Animal Science 2004

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References

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