PHYSIOLOGICAL ASPECTS OF USING FORAGE LEGUMES IN THE DIET OF RUMINANTS 

Pogosyan David Gareginovich, Doctor of biological sciences, professor, head of sub-department of processing of agricultural products, Penza State Agricultural Academy (30 Botanicheskaya street, Penza, Russia), pogosyan.d.g@mail.ru

636:612+636.085.5

10.21685/2307-9150-2016-4-5

Background. The deficit of feed protein promotes the search for alternative sources of protein that haven’t not been sufficiently studied to be used in the diet of ruminants. In this connection, feeding animals with high-protein crops – corn forage legumes – deserves consideration. It is topical to develop methods of processing grain fodder beans allowing to increase the rate of feeding with them. The purpose of the work is to physiologically prove the possibility of feeding ruminants with grains of native forage legumes and ones processed in different ways.
Materials and methods. The physiological studies were carried out on operated steers, rams with fistulas and cows with rumen cannula duodenum. To determine the disintegration of protein the author used the “in sacco” method; the digestibility – the method of mobile pouches; the exchange of nitrogen – balance experience.
Results and conclusions. Barohydrothermal treatment and chemical processing of forage legumes can improve the quality of protein, starch, reduce the content of anti-nutritional substances, increase the rate of grain feeding 2 times, improve the efficiency of using nitrogenous substances in bodies of ruminants for productive purposes.

forage legumes, microwave processing, extrusion, steers, degradation of protein, rumen digestibility, intestines, nitrogen

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