Effect of microwave treatment on lucerne fodder

Abstract

Preliminary research has suggested that in vitro dry matter disappearance of some poor-quality fodder materials can be improved by microwave treatment. A laboratory-scale experiment that treated 50-g samples of lucerne hay in a 750-W microwave oven for 0, 40 and 80 s revealed that dry matter percentage increased by 1.7% as microwave treatment time increased from 0 to 80 s. The in vitro dry matter disappearance increased by 14.9% as microwave treatment increased from 0 to 80 s; however, there was no significant change in crude protein due to excessive variability in the results. This experiment was followed up with a larger-sample experiment in which 25-kg bags of lucerne fodder were treated for 7.5, 15, 22.5 or 30 min in an experimental 6-kW microwave chamber. Dry matter percentage increased by 7.2% as microwave treatment time increased from 0 to 30 min. Microwave treatment significantly increased dry matter disappearance during the in vitro digestion study; however, there were no significant differences between the various microwave treatment times. The 15-min treatment resulted in the greatest increase in dry matter disappearance (5.9%). The crude protein retained in the digestion residues increased by 19.2% as microwave treatment increased from 0 to 30 min. These laboratory studies were followed up with an animal response study in which 22 12–14-month-old Merino wethers were randomly allocated into either a group receiving a maintenance ration of untreated lucerne or a group receiving the same weight of microwave-treated lucerne. The average weight of the control group fluctuated around their starting weight during the 5-week-long trial, as would be expected from feeding a maintenance ration. By the end of the trial their average weight was 0.4% higher than when they started. However the group being fed the microwave-treated lucerne gained 8.1% of their initial bodyweight by the end of the trial.