IN SITU CRUDE PROTEIN DISAPPEARANCE AND FERMENTATION CHARACTERISTICS OF FOUR LEGUMINOUS BROWSE SPECIES

Abstract

An experiment was conducted to determine the crude protein degradation kinetics of browse forages of semi arid of Nigeria. Crude protein (CP) contents were higher (P<0.05) in all the browse forages. Higher numerical values of neutral detergent fibre (NDF), acid detergent fibre (ADF), lignin and cellulose were recorded. The result showed significant differences (P<0.05) for all the ant-nutritive substances. Crude protein (CP) degradability after 24, 48, 72 and 96 h of ruminal incubation were higher (P<0.05) in all the browses. Insoluble 'a' fraction) were high for the browses. The insoluble but fermentable CP ('b' fractions) were low (P< 0-05) among browse forages. Numerically lower values of CP 'e' fraction were found in browses whereas CP potential degradability were higher (P<0-05) in all the experimental leaves. The potential degradability was high in all the browse forages. Thus, these results may be related to both the better feeding value of forage consumed by the animals and better performance of livestock in these areas. The soluble fraction 'a', rate of degradation 'c' and effective degradability 'ED' were generally low for all the browse forages while the insoluble but degradable fraction 'b' and potential degradability a+b were high for all the browse forages. Base on these findings, it can be concluded that the browse forages are of good nutritive value and can be use as protein supplement to ruminant livestock during long period of dry season.