The influence of conservation methods on digestion and utilization of forages by ruminants

Abstract

Drying. During field drying the cut crop respires and sugars, malate, citrate and succinate are oxidized Plant protease activity increases the soluble nitrogenous components, peptides, amides and amino acids, with marked increases in proline, glutamine and asparaghe (Kemble & Macpherson, 1954). The extent of these changes is influenced by the length of the drying period, which is dependent upon the plant resistances, envitonment and mechanical treatment. In barn-drying, baling is carried out earlier and oxidation and nutrient losses are reduced. In hightemperature drying of forage, biochemical changes are minimal and the composition of the dried herbage is almost identical to that of the original material.