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The Effect of Chopping versus Grinding on the Nutritive Value Index of Early versus Late Cut Red Clover and Timothy Hays¹

Macdonald College, (McGill University),² Canada

Abstract

1. The physical form in which a forage was fed had a marked effect on its feeding value. When compared to chopped material, the effect of grinding a forage was to increase significantly its intake and its Nutritive Value Index, the latter being true in spite of a slight reduction in energy digestibility.
   
2. In this preliminary study, the stage of maturity of forage had less effect on its feeding value than physical form. A slight reduction in both intake and energy digestibility with advancing maturity contributed to a decrease in the Nutritive Value Indices of the forages—a decrease that was significant but not of the magnitude of the increase observed as a result of grinding.
   
3. Red Clover, at the stages of maturity and in the physical forms fed in this test, showed a significantly greater intake and Nutritive Value Index than Timothy.
   
4. The highly significant Correlation between animal response and Nutritive Value Index confirmed the usefulness of the latter as a measure of the effective feeding value of a forage.
   

¹ Macdonald College Pasture Committee Series No. XXXIV. This research was assisted financially by the Quebec Agricultural Research Council.

² Department of Nutrition.