Seasonal changes of proteins, structural carbohydrates, fats and minerals in herbage dry matter of red clover (Trifolium pratense L.)

S Vasiljevic,Dj Krstic,I Pataki,B Cupina,S Katanski,B Milosevic

doi:10.2298/bah1104543v

S Vasiljevic, Dj Krstic + Show 4 more

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https://doi.org/10.2298/bah1104543v

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Abstract

Red clover (Trifolium pratense L.) is the second most important perennial forage legume, after alfalfa. It is a significant source of proteins, which are essential in the diet of domestic animals, especially ruminants. The objective of this study was to determine the most important characteristics of dry matter quality (crude proteins, structural carbohydrates, fats and minerals) in three varieties of red clover (K-17, Kolubara and Una). The characteristics were monitored, per individual cuts, during one production cycle of red clover, i.e., in the period 2004- 2006. Highest contents of crude protein in all three test years were obtained in the second cut. Significantly increased contents of crude proteins (18.32%) and potassium (K-2.53%) were found in the red clover cultivar Una developed in Novi Sad. Significantly increased values of both cellulose fiber fractions (NDF, ADF) were registered in the second year of growing. The highest content of minerals was determined at the beginning of the growing season in the first and second year (8.68% and 8.52%, respectively). Here it should be mentioned that the contents of basic biogenous elements, phosphorus and potassium, were within the expected optimum range.

Highlights

Red clover (Trifolium pratense L.) is the second most important perennial forage legume, after alfalfa
Analyzing the content of the studied quality characteristics in three red clover cultivars, statistically significant differences were found between the cuts (Table 3) but there was no significant difference between the cultivars (Table 2)
Una, the red clover cultivar developed in Novi Sad, had somewhat increased contents of crude proteins and potassium (K) (Table 2)

Summary

Introduction

Red clover (Trifolium pratense L.) is the second most important perennial forage legume, after alfalfa. As fodder, it is used both fresh and processed (hay, haylage, flour, silage). Red clover exceeds corn and oat grains in the content of essential amino acids (cystine, tryptophan, leucine). Red clover foliage is rich in proteins. Protein content reaches about 25% at the stage of budding, which makes red clover leaves an important ingredient of quality forage (Vasiljevic et al, 2009). Red clover contains large amounts of provitamin A and vitamins C, D, E, K, B1, B2 and B3. It is rich in minerals (Marković et al, 2007)

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