Feed Supplements on Utilisation of Maize Leaf Strippings by Sheep ab 59 € als Taschenbuch: Effect of Feeding. Aus dem Bereich: Bücher, Wissenschaft, Biologie,
Feed Supplements on Utilisation of Maize Leaf Strippings by Sheep ab 58.99 EURO Effect of Feeding
The book is a rich description and analysis of two experiments conducted to determine the effect of feeding different supplements, namely, Griffornia simplicifolia, Baphia nitida, Leucaena leucocephala (browses) and a cereal-based concentrate on utilization of leaf and leaf- sheath strippings of maize stover (LSMS) by sheep. Crude protein solubility of supplements showed that Leucaena leucocephala had a highest amount of total soluble CP (69.2%), followed by cereal-based concentrate (58.5%), Griffornia simplicifolia (39.1%) and Baphia nitida (36.0%). Experiment 1 involved a twenty-eight day feeding trial, followed by a digestibility period of twelve days. Twelve cross-bred (Djallonké x Sahelian) castrate sheep, 9-12 months old, with mean live weight of 16.0kg (s.e. 0.61), were used in a Completely Randomized Block Design (blocking was against initial live weight differences) with four treatments, each with three replicates. The analysis and conclusions drawn are critical and significant for communities and nations that rely heavily on livestock particularly sheep for domestic consumption or for export.
The contents of this book are derived from a PhD work. This book will be benefit the students and researchers who are involved in ruminant nutrition research especially in developing countries where low quality forages are a major part of ruminant diets. The first chapter of this book details factors that limit forage digestion, methods that can improve forage quality and supplements including herbs and spices that can enhance microbial activity to increase forage utilisation by ruminants. The 2nd chapter describes the laboratory methods that can be used to determine chemical composition and their application to characterise selected forages, spices and legumes for their nutritional as well as supplementary value for ruminant feeding. The 3rd and 4th chapter present data on the in vitro forage degradability and fermentation profiles in response to different experimental treatments. Finally, the last chapter presents summary and conclusions which may help develop strategies for the use of spices as supplements for ruminants.