This video compares the performance of dairy cattle fed with different legumes: alfalfa, lottis, and red clover.
Key points:
Nutritional value of legumes: Legumes are generally higher in crude protein than grasses. However, the protein concentration may vary depending on the species and the time of cut.
Digestibility: The digestibility of dry matter (DMS) and fiber is generally higher in alfalfa and red clover than in lottis and white clover.
Milk production: Alfalfa and red clover tend to produce more milk than lottis and white clover.
Milk protein quality: The milk protein content is generally higher in cows fed with alfalfa and red clover than in those fed with lottis or white clover.
Impact of tannins: The tannins found in red clover can reduce protein degradability in the rumen, which can improve the quality of milk protein.
Nitrogen balance: Legumes generally have a better nitrogen balance than grasses, which means they fix more atmospheric nitrogen into the soil.
Conclusion:
Alfalfa and red clover seem to be the best legumes for feeding dairy cattle in terms of milk production and protein quality. However, choosing the most appropriate legume will depend on several factors, such as soil type, climate, and the goals of the breeder.