Nutritive Value of Vetch Hay

IWATA Hisayoshi

doi:10.2508/chikusan.3.113

An investigation was made on the nutritive properties of the vetch hay as compared with several leguminous one, such for examples as the clover, genge and umagoyashi. The results obtained may be summarised as follows: 1. The winter vetch hay and genge hay were hydrolysed with hydrochoric acid and their respective ammounts of physiologically important diamino acids were determined. The protein of winter vetch hay contained 5.8% of arginine, 3.4% of histidine, 0.6% of cystine and 3.7% of lysine; while that of the genge hay was composed of 6.7%, of arginine, 3.5% of histidine, 0.7% of cystine and 3.6% of lysine. 2. The feeding value for young albino rats of the crude protein in the winter vetch or common vetch hay was nearly equal to that of the clover, genge orumagoyashi hay. 3. The ammount of vitamin A found in the winter vetch or common vetch hay prepared on a farm by the usual method was about two-thirds as much as that found in the clover hay of fresh good quality. 4. The average digestibility coefficients of each nutrients of winter vetch hay for rams were as follows: Organic matter, 57.9; Crude protein, 71.5; Nitrogen free extract, 58.7; Crude fat, 37.5 and Crude fiber 49.6%. 5. The winter vetch hay, the moisture content of which was 13.5%, contained 10.4% of pure digestible protein, 31.0% of digestible carbohydrates and 25.0% of starch equivalent. It may be added here that the net energy value calculated from the starch equivalent as stated above is abaot 27 therms per 100 pounds of the hay.

Nutritive Value of Vetch Hay

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