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The effect of fermented whole crop cereal species on botanical composition, chemical composition, in vivo digestibility and liveweight change in sheep

Published online by Cambridge University Press:  20 November 2017

A T Adesogan  and
G J Jones
A T Adesogan
Affiliation:
Welsh Institute of Rural Studies, University of Wales, Aberystwyth, Llanbadarn Campus, Aberystwyth SY23 3AL, UK
G J Jones
Affiliation:
Welsh Institute of Rural Studies, University of Wales, Aberystwyth, Llanbadarn Campus, Aberystwyth SY23 3AL, UK
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Extract

In the wetter parts of the UK where maize production is marginal, whole crop cereals can be used to boost milk yield from home grown forages, and thereby maintain profitability in the current climate of falling milk prices. In spite of the fact that barley and oat production are more suited to such wetter, marginal areas of the UK (Lockhart and Wiseman, 1978), most of the nutritional studies on whole crop cereals have been conducted on wheat. In Denmark which has a more established tradition of producing whole crop cereals, barley is the cereal of choice (Kristensen, 1992). This study therefore evaluated the chemical composition, in vivo digestibility and animal performance from fermented whole crop barley (WCB) and whole crop oats (WCO) to determine their potential as winter feeds in marginal areas of the UK.

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Programme
Information
Proceedings of the British Society of Animal Science , Volume 1999 , 1999 , pp. 81
Copyright
Copyright © The British Society of Animal Science 1999

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References

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