Zum Nutzungspotential alternativer Leguminosen und Wiesenkräuter – unter besonderer Berücksichtigung sekundärer Pflanzeninhaltsstoffe

Summary in the original language of the document

Legumes and herbs are able to contribute to productivity and biodiversity in forage production. Besides they are known for beneficial properties for nutritive value and animal health. In the present study the potential yield and forage quality of eight legumes, four herbs and perennial ryegrass were tested under growing conditions in northern Germany. Due to their ability to bind protein and affect ruminal fermentation in a favourable manner, concentration of condensed tannins (CT) and total phenols (TP) were measured. Regarding some forage quality parameters, herbs and alternative legumes were equal or even exceed standard species. In general, herbs were lower in dry matter yield and crude protein, but higher in energy content and TP. Highest TP were found in Salad Burnet. Only Sainfoin and Birdsfoot Trefoil showed high amounts of CT.