Effects of inclusion of purple prairie clover (Dalea purpurea Vent.) with native cool-season grasses on in vitro fermentation and in situ digestibility of mixed forages

Table 1 Chemical composition (g/kg DM) of purple prairie clover (PPC; Dalea purpurea Vent.) and cool-season native grasses that were harvested when PPC reached vegetative (VEG), full flower (FL) and seedpod (SP) stages

Item^e	PPC			SEM	P-value	Grass			SEM^d	P-value
Item^e	VEG	FL	SP	SEM	P-value	VEG	FL	SP	SEM^d	P-value
OM	931.9	939.3	929.6	4.70	0.421	926.9^b	928.5^b	939.5^a	1.74	0.026
aNDF	438.3^b	526.1^a	547.8^a	5.64	0.002	738.5	748.7	757.4	7.27	0.323
ADF	349.8^c	497.1^b	534.0^a	6.89	< 0.001	507.2	516.8	509.6	2.80	0.067
CP	137.8^a	99.7^b	83.4^c	0.75	< 0.001	37.5^a	29.4^b	35.1^a	0.44	0.009
ECT	65.7^b	87.2^a	50.4^c	1.67	< 0.001	ND	ND	ND	–	–

^a,b,cMeans with different superscript letters in the same row differ (P < 0.05)
^dSEM standard error of the means (n = 4)
^eOM organic matter, aNDF neutral detergent fibre (the residual ash was included in the aNDF calculation), ADF acid detergent fibre, CP crude protein (N × 6.25), ECT extractable condensed tannins, ND not detectable

ISSN: 2049-1891