title: Evaluation of the nutritional value of locally produced forage in Korea using chemical analysis andin vitroruminal fermentation.
abstract: OBJECTIVE
  The use of locally produced forage (LPF) in cattle production has economic and environmental advantages over imported forage. The objective of this study was to characterize the nutritional value of LPF commonly used in Korea. Differences in ruminal fermentation characteristics were also examined for the LPF species commonly produced from two major production regions: Chungcheong and Jeolla.
  
  
  METHODS
  Ten LPF (five from each of the two regions) and six of the most widely used imported forages originating from North America were obtained at least three times throughout a year. Each forage species was pooled and analyzed for nutrient content using detailed chemical analysis. Ruminal fermentation characteristics were also determined byin vitroanaerobic incubations using strained rumen fluid for 0, 3, 6, 12, 24, and 48 h. At each incubation time, total gas, pH, ammonia, volatile fatty acid (VFA) concentrations, and neutral detergent fiber digestibility were measured. By fitting an exponential model, gas production kinetics were obtained.
  
  
  RESULTS
  Significant differences were found in the non-fiber carbohydrate (NFC) content among the forage species and the regions (p<0.01). No nutrient, other than NFC, showed significant differences among the regions. Crude protein, NFC, and acid detergent lignin significantly differed by forage species. The amount of acid detergent insoluble protein tended to differ among the forages. The forages produced in Chungcheong had a higher amount of NFC than that in Jeolla (p<0.05). There were differences in ruminal fermentation of LPF between the two regions and interactions between regions and forage species were also significant (p<0.05). The pH following a 48-h ruminal fermentation was lower in the forages from Chungcheong than from Jeolla (p<0.01), and total VFA concentration was higher in Chungcheong than in Jeolla (p = 0.05). This implies that fermentation was more active with the forages from Chungcheong than from Jeolla. Analysis of gas production profiles showed the rate of fermentation differed among forage species (p<0.05).
  
  
  CONCLUSIONS
  The results of the present study showed that the nutritional values of some LPF (i.e., corn silage and Italian ryegrass) are comparable to those of imported forages widely used in Korea. This study also indicated that the nutritional value of LPF differs by origin, as well as by forage species. Detailed analyses of nutrient composition and digestion kinetics of LPF should be routinely employed to evaluate the correct nutritional value of LPF and to increase their use in the field.
authors.affiliation: National Institute of Animal Science, Rural Development Administration, Cheonan 330-801, Korea.
authors.forename: Kwang Seok
authors.initials: KS
authors.lastname: Ki
authors.affiliation: National Institute of Animal Science, Rural Development Administration, Cheonan 330-801, Korea.
authors.forename: Su Bum
authors.initials: SB
authors.lastname: Park
authors.affiliation: National Institute of Animal Science, Rural Development Administration, Cheonan 330-801, Korea.
authors.forename: Dong Hyun
authors.initials: DH
authors.lastname: Lim
authors.affiliation: Division of Animal and Dairy Sciences, Chungnam National University, Daejeon 305-764, Korea.
authors.forename: Seongwon
authors.initials: S
authors.lastname: Seo
keywords: Digestion Kinetics; In vitro Ruminal Fermentation; Locally Produced Forage; Nutrient Analysis; Ruminant