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Table 1 - Chemical composition (%) and nutritive characteristics (mean ± SD).
CONTROL SEOC10% SEOC20%
Dry matter
89.91
+
0.251
90.15
+
0.305
90.30
+ 0.370
Crude protein
17.16
+
0.207
16.95
+
3.147
16.88
+ 0.190
Ether extract
2.51
±
0.090
2.37
+
0.127
2.30
± 0.120
Crude fibre
10.11
+
0.366
11.87
±
0.880
13.84
± 0.343
Ash
8.43
±
0.362
8.65
+
0.239
8.88
± 0.236
N-free extract
61.79
± 0.300
60.16
±
1.037
58.11
± 0.177
N.D.F.
27.13
+
0.623
28.85
±
1.207
32.81
± 1.007
A.D.F.
11.18
± 0.543
13.74
±
0.588
16.31
± 0.479
A.D.L.
2.56
+
0.288
4.86
+
0.504
7.46
± 0.614
A.I.A.
0.24
+
0.126
0.72
+
0.289
1.02
± 0.300
N.D.S.
72.87
+
0.623
71.15
±
1.207
67.19
± 1.007
Hemicellulose
15.95
+
0.231
15.11
+
1.599
16.50
+ 0.621
Cellulose
8.38
+
0.465
8.16
+
0.667
7.84
+ 0.964
GE (MJ/kg d.m.)
17.912
+
0.079
17.874
+
0.057
17.864
± 0.035
DE (MJ/kg d.m.)
14.763
±
0.065
13.781
±
0.044
13.603
± 0.027
ME (MJ/kg d.m.)
12.110
+
0.051
11.283
+
0.041
11.109
± 0.017
French Milk F. U. no./kg d.m.
1.0653
+
0.004
0.9755
+
0.004
0.9569
± 0.001
French Meat F. U. no./kg d.m.
1.0482
+
0.004
0.9397
+
0.004
0.9174
± 0.001
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