Evaluating of chemical composition and nutritive value of rose branches and alfalfa hay by in situ and in vitro methods

Authors
M.R. Azarzamzam
O. Dayani
R. Tahmasbi
A. Khezri
10.22077/jlr.2014.252
Abstract
This study was conducted to determine chemical composition, physical characteristics, digestibility, degradability and nutritional value of rose branches and alfalfa hay using in vitro and in situ techniques. Data were analysed by using t-test. Organic matter (OM), neutral detergent fiber (NDF) and ether extract of rose branches were significantly different from alfalfa hay (P<0.05). Effective degradability of dry matter (DM), OM and NDF of rose branches were not significantly higher than alfalfa hay. Digestibility of DM and OM of rose branches (53.30 and 52.36 percent, respectively) were not significantly higher than alfalfa hay (48.86 and 44.29 percent, respectively). Twenty four hours after incubation, gas production volume for rose branches was significantly higher compared to alfalfa hay (P<0.05). Moreover, soluble ash of rose branches was different from alfalfa hay (P<0.05). In conclusion, based on chemical composition, digestion kinetics and degradation data of rose branches, it can be used as a suitable forage source for partial replacement of alfalfa hay in animal ration.
Keywords
Alfalfa hay
Rose branches
Degradability
Digestibility
Physical characteristics