RESEARCH REGARDING USING CICHORIUM INTYBUS IN ORDER TO IMPROVE THE PALATABILITY OF CATTLE FEEDSTUFF
DOI:
https://doi.org/10.1199/hp4x1e34Keywords:
cattle feeding, chicory, feeding efficiency, palatability, Romanian Spotted breedAbstract
The aim of the current study was to investigate the opportunity of including chicory in cows’ diets based on its palatability compared to other usual feeds. A total of 1500 data were recorded from 150 Romanian Spotted cows related to 6 forage structures: alfalfa (αα), chicory (C), mixed alfalfa and chicory (αC), mixed gramineous (G), mixed gramineous and alfalfa (Gα), mixed gramineous and chicory (GC). Data aimed at the total amount of forage consumption (TFC), according to forage structures and day of feeding. The palatability was assessed based on one-way analysis of variance protocol, with the categorical factor “feedstuff”. The Chi-square test of independence was performed to determine if the botanical structure had an influence on palatability. No significant differences (p>0.05) were recorded related to αα (90.14%), C (87.56%), or αC (89.26%). The lowest palatability was recorded for G (71.35%) compared to αα, C, and αC (p≤0.001) or Gα and GC (p≤0.01). Current results suggest that the participation of C in botanical mixtures could improve the feedstuff palatability, with economic benefits.References
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