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Factors Determining Palatability of Ryegrass to Cattle^1,2

Oregon State University Corvallis 97331

Abstract

The palatability to cattle of four varieties of ryegrass - Gulf (G), Ninak (NN), Charleston (C) and Billion (B) - were evaluated on the basis of consumption. The grasses were harvested at a height of 20 to 30 cm, chopped, bagged and frozen until fed. A switchback design with a two-choice preference test was used in feeding trials. Cattle were given a choice between the control grass (G) and two other grasses in two trials, which were conducted in different years. Cattle showed a strong preference (P<.01) for NN over G or B, but dry matter consumptions (DMC) of G and C were not different (P>.05). Of the various chemical components analyzed, the percentage cell contents of the grasses had the highest positive relationship with DMC, and the percentage of fiber had the highest negative relationships. Analyses for volatile constituents suggested that cis-hex-3-en-l-ol was one of the principal compounds responsible for cattle's preference for NN. Our results indicate that palatability of these grasses was controlled by a number of factors that must be considered in combinations rather than individually.

Key Words: Ryegrass • Palatability • Chemical Composition • Cattle

¹ Tech. Paper No. 5674, Oregon Agr. Exp. Sta.

² Partial support provided by Agricultural Services,Salem, OR.

³ Dept. of Anim. Sci.

⁴ Dept. of Crop Sci.

⁵ Dept. of Statist.

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