The Effect of Chopping versus Grinding on the Nutritive Value Index of Early versus Late Cut Red Clover and Timothy Hays

Abstract

The physical form in which a forage was fed had a marked effect on its feeding value. When compared to chopped material, the effect of grinding a forage was to increase significantly its intake and its Nutritive Value Index, the latter being true in spite of a slight reduction in energy digestibility. In this preliminary study, the stage of maturity of forage had less effect on its feeding value than physical form. A slight reduction in both intake and energy digestibility with advancing maturity contributed to a decrease in the Nutritive Value Indices of the forages—a decrease that was significant but not of the magnitude of the increase observed as a result of grinding. Red Clover, at the stages of maturity and in the physical forms fed in this test, showed a significantly greater intake and Nutritive Value Index than Timothy. The highly significant Correlation between animal response and Nutritive Value Index confirmed the usefulness of the latter as a measure of the effective feeding value of a forage.