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Journal of Dairy Science Vol. 42 No. 3 567-571
© 1959 by American Dairy Science Association ®
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Effect of Growth Stage, Chemical Composition, and Physical Properties upon the Nutritive Value of Forages1

J. T. Reid, W. K. Kennedy, K. L. Turk, S. T. Slack, G. W. Trimberger and R. P. Murphy

Departments of Animal Husbandry, Agronomy, and Plant Breeding, Cornell University, Ithaca, New York

ABSTRACT

The main purpose served by forages in the diet of dairy cattle is the provision of energy. Assuming that other dietary conditions are adequate, the following scientific axioms prevail:

  1. Size of animal response (milk yield, tissue maintained and gained) = energy intake,
  2. Energy intake = D. M. intake x energy concentration, and, therefore,
  3. Forage energy intake = intake of forage D. M. x concentration of energy in forage.

Since the characteristics of forage which influence the extent to which it is consumed and its energy value per unit of weight represent the common denominators of forage quality, some of the effects of cutting date and/or growth stage upon intake and energy concentration will be discussed here. The basis of this discussion are some data obtained during the past 11 yr. but which have not been published in detail previously.

INFLUENCE OF CUTTING TIME UPON FORAGE INTAKE

A study of the results of feeding trials conducted in the Northeast suggests that dairy cows fed concentrates at the rate of 1 lb. per 3–4 lb. of milk produced, consume considerably more of first-growth forage cut early than of that cut late.

FOOTNOTES

1 Presented at the joint meeting of the American Grassland Council and the American Dairy Science Association at North Carolina State College, Raleigh, June 1958.






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Copyright © 1959 by the American Dairy Science Association ®.