Evaluation of CNCPS protein fractions and in vitro fermentation parameters of eight legume forages in the Qinghai-Xizang alpine region
LI Xinyao
JIN Qianling
ZHANG Qunying
ZHANG Shengping
WANG Lei
ZHAO Guojun
BAI Binqiang
HAO Lizhuang
Abstract：This experiment aimed to evaluate the feeding value of eight legume forages in the Qinghai-Xizang alpine region.Eight common legume forages from the Qinghai-Xizang alpine area were studied by determining their conventional nutrients,Cornell Net Carbohydrate and Protein System(CNCPS)protein fractions,and in vitro fermentation parameters,select suitable varieties for cultivation in the Qinghai-Xizang alpine area.The results showed that the crude protein(CP)content of mung beans was significantly higher than that of other forages(P＜0.05).The neutral detergent fiber(NDF)content of forage peas was significantly lower than that of other forages(P＜0.05).Among the CNCPS protein fractions,the non-protein nitrogen(NPN)content of forage peas was significantly higher than that of other forages(P＜0.05).The content of intermediately degradable protein(PB2)was highest in mung beans,followed by forage peas.The pH value of forage peas was significantly lower than that of other forages(P＜0.05).The microbial protein(MCP)content was the highest in forage peas,followed by mung beans.The acetic acid(AA),propionic acid(PA),and total volatile fatty acid(TVFA)concentrations were the highest in forage peas,while the isovaleric acid(IVA)and valeric acid(VA)concentrations were the highest in black beans.The study shows that forage peas and mung beans have relatively high feeding value and can be recommended as primary legume forages in the Qinghai-Xizang alpine region.
Keywords：legume foragenutritional compositionCornell Net Carbohydrate and Protein Systemin vitro fermentation
Publication Date：2026-01-16
Online Publishing Date：2026-03-16(First online date of this platform, not the publication date of the document)
Pages：6( 148-153 )