Francisco E. Contreras-Govea

In vitro ruminal fermentation of treated alfalfa silage using ruminal inocula from high and low feed-efficient lactating cows.

To assess the effect of two additives on alfalfa silage and on in vitro ruminal fermentation when using ruminal inocula from high feed‐efficient (HE) and low feed‐efficient (LE) lactating cows.

Performance of Kura clover compared to that of perennial forage legumes traditionally cultivated in central Europe

ABSTRACT Kura clover (Trifolium ambiguum M. Bieb.) is a rhizomatous perennial legume that is native to Caucasia, is extremely persistent in North America, but its performance has not been adequately evaluated in Europe. The objective of this research was to compare forage yield and nutritive value of Kura clover to lucerne (Medicago sativa L.), red clover (Trifolium pretense L.) and white clover (Trifolium repens L.) at two locations in Poland. All clover stands thinned markedly by spring of the second production year because of infection by Sclerotinia crown and stem rot, but lucerne stands remained dense and this legume produced the highest total yield over 3 or 4 production years. Kura clover yields of 7.2–8.3 Mg ha−1 were second to lucerne by the third production year but long-term performance was diminished by stand thinning. Kura clover and white clover had lower fiber concentrations and greater protein concentrations and forage digestibility than red clover and lucerne. Kura clover can be a source of high-quality forage in Europe, but cannot be recommended for use in areas with known Sclerotinia trifoliorum presence until resistance to this pathogen is developed.

Enhances in Crude Protein and Effects on Fermentation Profile of Corn and Forage Sorghum Silage with Addition of Cowpea

Abstract This study was conducted to assess nutritive value of corn ( Zea mays L.) and forage sorghum [ Sorghum bicolor (L.) Moench] silage when ensiled with different proportions of cowpea [ Vigna unguiculata (L.) Walp.]. Corn and forage sorghum were harvested at the ½ milk line and late dough stages of kernel maturity, respectively, and cowpea was harvested at a vegetative stage in two consecutive years at New Mexico State University (NMSU), Agricultural Science Center at Clovis. All three crops were chopped using a conventional chopper. The main crops, corn and forage sorghum, were mixed with cowpea at main crop:cowpea ratios of 100:0, 75:25, 50:50, 25:75, and 0:100%. For each mixture, 1.1 lb of fresh material was vacuum sealed in a plastic bag and fermented for an average of 127 days, four bags per mixture. In both crops, crude protein (CP) increased as proportion of cowpea increased in the mixture. In addition, pH, lactic acid, and total acids increased in both crops when cowpea was added. Silage with 100% cowpea had the highest pH and lowest lactic acid concentration. It is concluded that mixing cowpea with corn and forage sorghum for silage increased CP concentration of the mixture. Additional research is needed to assess mixtures that produce silage with more desirable fermentation characteristics.