THE NUTRITIVE VALUE OF LEGUMES

Abstract

Evidence is reviewed to show that, in most circumstances, legumes are of higher nutritive value than grasses. The reasons for such differences are explored using evidence from indoor feeding experiments. In particular, the superiority of legumes over perennial ryegrass appears to be due to a higher intake and a higher ratio of protein/energy absorbed. The mechanisms by which tannins in legumes such as Lotus and sainfoin can reduce bloat and improve nutritive value are also considered. Finally, the management of legumes in relation to their higher feeding value is discussed. It was considered that, because of agronomic factors, the superior nutritive value of legumes is not being exploited in agriculture.