Improved per hectare production in a lamb finishing system using mixtures of red and white clover with plantain and chicory compared to ryegrass and white clover

Abstract

Over a three year period the performance of lambs being finished on three sward treatments were compared. The three treatments included (i) ‘Grass-clover mixture’; perennial ryegrass (Lolium perenne L.) and white clover (Trifolium repens) (ii) ‘Plantain-clover mixture’; plantain (Plantago lanceolata), white clover and red clover (Trifolium pratense) (iii) ‘Chicory-plantain-clover mixture’; plantain, chicory (Cichorium intybus L.), white- and red-clover. Each year was divided into five grazing periods namely; winter, early spring, late-spring, summer and autumn with only the Grass-clover mixture being utilised in the winter due to the growth profile and management requirements of the herb species. Over the three year period, a total of 3353kg live weight per ha was produced on the Grass-clover mixture, which was less (P<0.05) than the 3838kg/ha produced with the Plantain-clover mixture or 3768kg/ha on the Chicory-plantain-clover mixture. Similarly over the three year period, 1270kg of carcass weight gain per ha was produced on the Grass-clover mixture, which was less (P<0.05) than the 1706kg/ha produced with the Plantain-clover mixture or 1732kg/ha with the Chicory-plantain-clover. This indicates that farmers aimed at lamb finishing can have some confidence that when utilising these herb-clovers mixtures they can increase lamb and meat productivity for at least three years.