Fenugreek Seed (Trigonella foenum-graecum) and Asparagus Root (Asparagus officinalis) Effects on Digestion and Kinetics of Gas Production of Alfalfa Hay Using in v

The aim of this paper was to study of the effect of fenugreek seed (Trigonella foenum-graecum) and as-paragus root (Asparagus officinalis) on in vitro digestibility and kinetics of gas production of alfalfa hay. Fenugreek seed (FS) and asparagus root (AR) were added at different levels (0, 5, 10, 15 and 20% of DM). Total phenolic components of alfalfa hay (AH), fenugreek seed (FS) and asparagus root (AR) were 5.9, 10 and 8.3 g/kg DM, total tannins 0.4, 3.8 and 1.5 g/kg DM and saponin 10.4, 27.3 and 40.3 g/kg DM, respec-tively. In vitro dry matter (DM), organic matter (OM) and neutral detergent fiber (NDF) digestibility of alfalfa decreased (P < 0.05) by addition of different levels of FS, but were not affected by adding AR. Addi-tion of FS did not affect alfalfa crude protein (CP) digestibility, but AR at levels of 5 and 20% DM de-creased (P < 0.05) it. Metabolizable energy (ME) increased (P < 0.05) due to addition of FS, but it decreased (P < 0.05) by incorporation of AR. Addition of FS (at 10% DM level) and AR (at 5% DM level) decreased (P < 0.05) potential gas production. The rate constants (c and d) were not affected by addition of FS and AR. FS and AR at level of 5% DM decreased (P < 0.05) lag time (l). FS did not affect fermentation rate (h-1), but AR at level of 10% DM increased (P < 0.05) it. Results suggest that fenugreek seed and asparagus root due to secondary metabolites contentʹs may have potential to improve the nutritive value of alfalfa hay.