BIOCHEMICAL EVALUATION OF THE VARIETY SAMPLES OF THE RED CLOVER AND GALEGA ORIENTALIS - Ecological Consequences of Increasing Crop Productivity - page 290

mass in the bud stage, early fl owering. Red clover Mereya and G. orientalis Nesterka
were used as the control cultivars.
The amino acid composition of proteins (% of total protein) in the green mass of
the red clover varieties TOS-870 and variety samples of G. orientalis SEG-1, SEG-2,
and SEG-4 were also studied.
Evaluation of the feed nutrition of the red clover and G. orientalis was carried out
in the Chemical and Environmental Laboratory of the BSAA. The amino acid compo-
sition of proteins was determined by amino acid analyzer T339 (Czech Republic) [10].

27.4 RESULTS AND DISCUSSION
In the zoned varieties of G. orientalis Nesterka and red clover Mereya, we determined
the content of protein, fat, ash, fiber, and NFEs in the phases of stemming, budding,
and flowering. It was found that the highest content of protein, fat, and ash in the green
mass of both сrops were in the phase of stemming and the lowest in the phase of full
bloom. Thus, reduction of quantitative parameters in G. orientalis beginning from the
phase of stemming and ending at the phase of full flowering occurred in the follow-
ing order: the protein content decreased from 27.6 to 18.5 percent, fat from 3.0 to 2.6
percent, and ash from 10.6 to 7.2 percent (Table 27.1).

TABLE 27.1 Chemical composition (% of completely dry matter) of green mass of Galega
orientalis and red clover depending on the phase of development of herbage

Crop variety Vegetation phase Protein Fat Ash Fiber NFE

Galega orienta-
lis , variety Nest-
erka

Stemming 27.6 3.0 10.6 25.5 33.0

Budding 19.5 2.8 7.9 26.4 43.2

Flowering 18.5 2.6 7.2 33.1 38.5

Red clover, vari-
ety Mereya

Stemming 21.4 2.9 10.4 22.2 32.4

Budding 18.5 2.7 8.3 29.4 41.2

Flowering 16.2 2.5 7.4 30.2 36.0

In the red clover, these fi gures were reduced in the same sequence. The highest
protein content value (21.4%) was in the phase of stemming and the lowest (16.2%)
in the fl owering phase. In the budding phase, the fi gure was intermediate and was
18.5 percent. The fat content was reduced by the phases of the development from 2.9
to 2.5 percent, and ash from 10.4 to 7.4 percent. The content of the dietary fi ber and
NFEs, on the contrary, increased with the growth and development of plants. In the
phase of plant stemming, their content was the lowest and amounted to 25.5 percent
of cellulose and 33.0 percent of NFE in G. orientalis and in the red clover 22.2 and
32.4 percent, respectively. It should be noted that the maximum accumulation of NFEs
occurred in the budding phase when its content was 43.2 percent in the G. orientalis
and 41.2 percent in the clover. In the fl owering phase, that fi gure fell to 38.5 percent