Nutritional value of introduced bamboo used in feeding beef cows raised in the Central Balkan Mountains

Nikolay Markov1, Tatyana Bozhanska1 and Ivan Jantcev2
1 Agricultural Academy, Research Institute of Mountain Stockbreeding and Agriculture, 5600 Troyan, Bulgaria
2 Agricultural Academy, Institute of Animal Science, 1130 Kostinbrod, Bulgaria

Abstract

Markov, N., Bozhanska, T. & Jantcev, I. (2024). Nutritional value of introduced bamboo used in feeding beef cows raised in the Central Balkan Mountains. Bulg. J. Agric. Sci., 30(3), 509–514

The experiment was conducted from 2017 to 2019 at the Research Institute of Mountain Stockbreeding and Agriculture, Troyan. The aim was to determine the quality and nutritional value of foliar fodder from introduced bamboo used in raising hornless Hereford beef cattle breed, and its impact on the appetite of ruminants fed with the dry fodder mass. A chemical analysis included characteristics, such as moisture, crude protein, crude fat, carbohydrates and crude ash. Chemical analysis data were used to calculate the energy value of the introduced bamboo. Its impact on consumption and appetite was monitored.
The results obtained indicate high digestibility (77.38–83.39%), which correlates positively with crude protein content (r = 0.867), mineral substances (r = 0.722) and minerals, such as N, P and Ca (r = 0.848 – 0.901) in dry matter.
The energy value of fodder is highly regression dependent on the crude fat content at a coefficient of determination of R2 = 0.9942 (for GE) and R2 = 0.9999 (for EE).
The energy value expressed in feed unit for milk performed the highest regression dependence with the concentration of ADF (R2 = 0.9996), NFE (R2 = 0.9995) and EE (R2 = 0.9994).
The content of the basic nutrients is in the following ranges: crude protein 11.39 to 18.60, NFE from 27.8 to 38.32, minerals from 9.36 to 11.79% and crude fat from 1.33 to 3.45%.
Bamboo foliar fodder is highly palatable (44.2%). In the dry matter content, the amount of crude protein ranged from 11.39 to 18.60%, nitrogen-free extractable substances from 27.28 to 38.32%, minerals from 9.36 to 11.79% and crude fat from 1.33 to 3.45%.

Keywords: Bambusease; nutritional value; palatability

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