Seasonal Changes in Chaparral Composition and Intake by Spanish Goats1

نویسندگان

  • Ahmed E. Sidahmed
  • James G. Morris
  • Steven Radosevich
  • Ling J. Koong
چکیده

2Ph.D. Candidate and Research Assistant, Animal Science Dept., University of California, Davis; Professor of Animal Science and Physiological Sciences, University of California, Davis; Associate Professor of Botany, University of California, Davis; and Research Leader, Production Systems, US Meat Animal Research Center, Clay Center, Nebraska. Abstract: Seasonal changes in utilization of one year regrowth of chaparral by Spanish goats was investigated. Esophageal and fecal samples were obtained during spring, summer and fall of 1979. Preference of Spanish goats was highly directed towards oak (50%) and chamise (30%) in all seasons. Correlation of use and availability indicated that goats may be generalist but select between the dominant species. Tannins were at low concentrations and did not appear to be affecting utilization. Predictive equations for intake and digestibility were derived. Recently burnt chaparral provides a maintenance diet for Spanish goats during spring and summer only.

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تاریخ انتشار 2008