Seasonal Changes in Quality of Some Important Range Grasses

Abstract

Holocellulose, hemicellulose, and in vitro fiber digestibility were significantly different between cool and warm season grasses. A significant class x date interaction for protein and lignin suggested that each forage could be expected to follow a different growth pattern during the growing season. Sugars (xylose, arabinose, galactose, and glucose) were found as hemicellulose components in all grasses at all cutting dates. Xylose was the most prominent structural sugar in all grasses studied. In vitro dry matter digestibility could be most easily adapted to routine studies of forages, but cannot be expected to define the contributions of individual parameters making up plant dry matter. The nutritive differences among grasses at various sampling dates suggest the value of a mixture of desirable grasses. This would assure grazing animals continued nutrition throughout the grazing period.