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dc.contributor.authorAl-Marashdeh, Omaren
dc.contributor.authorCheng, L.en
dc.contributor.authorGregorini, Pabloen
dc.contributor.authorEdwards, Granten
dc.description.abstractChicory (Cichorum intybus) is a deep-rooted grazeable forage used to overcome production and nutritive value shortfalls of perennial ryegrass (Loliun perenne) and white clover (Trifolium repens) swards during summer drought periods in New Zealand. Despite the wide use of chicory, limited data is available on its fermentation characteristics, and how those affect rumen fermentation pattern and, thereby, nutrient supply from ryegrass-white clover based swards including chicory. The objective of this study was to evaluate the in vitro fermentation characteristics of ryegrass-white clover sward containing different proportions of chicory. Herbages containing 100% ryegrass-white clover (Ch0); 25% chicory + 75% ryegrass-white clover (Ch25%); 50% chicory + 50% ryegrass-white clover (Ch50%); and 100% chicory (Ch100%) were incubated using the Daisy II-200/220 incubator (ANKOM Technology, NY). Treatments, Ch0, 25%, 50% and 100%, were randomly assigned to the four fermentation jars over two runs. The pH, volatile fatty acids and ammonia-N concentrations of fermentation liquor were measured at 4, 8, 12, 24 and 48 hours of incubation. Data were analysed using repeated measures ANOVA with chicory proportion as treatment effect, incubation time as time effect and run as replicate. The pH, mean concentration of ammonia-N, propionate, acetate and butyrate were not affected by treatment (P > 0.05), averaging at 6.5 ± 0.02, 19.1 ± 1.98, 5.3±1.12, 20.2 ± 3.37and 3.3 ± 0.66 mmol/l, respectively. Current results showed that fermentation pattern of herbage containing increasing proportions of chicory is similar to the ‘conventional’ ryegrass-white clover, suggesting that including chicory in conventional swards might not alter the nutritive value of herbage.en
dc.format.extent82-84 (3)en
dc.publisherNew Zealand Society of Animal Productionen
dc.relationThe original publication is available from - New Zealand Society of Animal Production -
dc.rightsCopyright © The Authors.en
dc.source2017 Conference : New Zealand Society of Animal Productionen
dc.subjectryegrass-white cloveren
dc.subjectvolatile fatty aciden
dc.subjectin vitro incubationen
dc.titleIn vitro fermentation characteristics of ryegrass-white clover sward containing different proportions of chicoryen
dc.typeConference Contribution - Published
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Agricultural Sciencesen
lu.contributor.unitVice Chancellor's Officeen
dc.subject.anzsrc0703 Crop and Pasture Productionen
dc.subject.anzsrc0702 Animal Productionen
dc.relation.isPartOfProceedings of the New Zealand Society of Animal Productionen
pubs.notesBRIEF COMMUNICATION: in Proceedings of the New Zealand Society of Animal Production 2017. Vol 77: 82-84en
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/AGSC
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/2018 PBRF Staff group
pubs.organisational-group/LU/Vice Chancellor's Office
lu.subtypeConference Paperen

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