Effect of Cutting Barley (Hordeum vulgare L.) and Wheat (Triticum oestivum L.) on the Yield of Grain and Straw with Special Reference to the Nutritive Value of the Green Forage Cut

Abstract

It was intended to study the possibility of cutting green barley (Hordeum vulgare L.) and wheat (Triticum aestivum L.) before obtaining grains. The grains of the two crops were sown in broadcasting. Half of the cultivated area of both crops were cut manually at 30 cm plant height, while the others were left as controls. Two digestibility trials using 3 fistulated castrated Ossimi rams were carried on the green forage cut of barley and wheat. The obtained results are summarized as follow: 1. The values of in vitro disappearance, in vivo digestion coefficients (except EE), nutritive value (SV, TDN and DCP) and energy value (GE, DE and ME) of the green forage cut of barley were higher than those of wheat forage. 2. N-retention and ruminal ammonia-N of rams fed barley forage were higher than t