Quality of Red Clover Forage in Different Organic Production Systems

Cezary Purwin (), Krystyna Żuk-Gołaszewska, Józef Tyburski, Marta Borsuk-Stanulewicz and Barbara Stefańska
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Cezary Purwin: Department of Animal Nutrition, Feed Science and Cattle Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
Krystyna Żuk-Gołaszewska: Department of Agrotechnology and Agribusiness, Faculty of Agriculture and Forestry, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
Józef Tyburski: Department of Agroecosystems and Horticulture, Faculty of Agriculture and Forestry, University of Warmia and Mazury, Plac Łódzki 3, 10-719 Olsztyn, Poland
Marta Borsuk-Stanulewicz: Department of Animal Nutrition, Feed Science and Cattle Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
Barbara Stefańska: Department of Grassland and Natural Landscape Sciences, Poznań University of Life Sciences, Dojazd 11, 60-632 Poznan, Poland

Agriculture, 2024, vol. 14, issue 7, 1-18

Abstract: The aim of this study was to determine the quality of organically grown red clover herbage and silage after being influenced by supplementary mineral fertilization. The experimental treatments were as follows: control treatment without fertilization (group C), treatment where kalimagnesia (Patentkali) was applied (group P), and treatment where potassium sulfate (SOP) was applied (group S). In each year of the experiment, first-cut herbage was harvested at the beginning of flowering and ensiled. The year of the study had a significant ( p ≤ 0.05) influence on the analyzed parameters of herbage and silage, excluding the content of calcium (Ca), acetic acid (AA), and ammonia nitrogen (N-NH 3 ). The organic production system exerted a significant ( p ≤ 0.05) effect on the concentrations of crude protein (CP), acid detergent lignin (ADL), water-soluble carbohydrates (WSC), minerals (P, K, Ca, Na), lactic acid (LA), ethanol, and N-NH 3 . The pattern of fermentation was affected by both experimental factors. True protein (TP) content was determined at 70–84% CP in herbage and 53–65% CP in silages. The energy value and the protein value of herbage varied significantly across years of the study and in response to the combined effects of both experimental factors ( p ≤ 0.05). Red clover grown in organic production systems supplied high-quality forage.

Keywords: red clover; quality forage; silage; organic production system (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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