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

Document Type : Original Article

Authors
M.R. Azarzamzam 1
O Dayani 2
R Tahmasbi 3
A Khezri 3
1 MSc Student, Faculty of Agriculture, Shahid Bahonar University of Kerman
2 Associate Professor, Department of Animal Science, Faculty of Agriculture, Shahid Bahonar University of Kerman
3 Assistant Professor, Department of Animal Science, Faculty of Agriculture, Shahid Bahonar University of Kerman
10.22077/jlr.2025.4070
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
Keywords
Alfalfa hay
Rose branches
Degradability
Digestibility
Physical characteristics