Comparative Study of the Aminoacid’s True Digestibility of Different Clover (trifolium) Varieties in Experiments with Ganders

The true digestibility of amino acids of 5 groups of different Trifolium varieties and hybrids was established by using the balance method adapted for geese. Digestibility of the most important amino acids Lysine varies from 70.40 (for tetraplod red clover) to 81.78 (for medium leafy white clover varieties); for Methionine from 60.54 (for Trifolium repens f. giganteum) to 89.42 (diploid red clover); Cystine from 71.03 (for medium leafy white clover) to 87.72 (for Trifolium repens f. giganteum). Amino acids digestibility well correlates with the crude protein content, crude fiber and the total amount of amino acids in the dry matter of the forages and can be predicted with linear regression equations.