Chicory Effects on Lamb Weight Gain and Rate of In Vitro Organic Matter and Fiber Disappearance

In modern forage systems, there is increased emphasis on use of nontraditional forages to supply nutrients to livestock. Field and laboratory experiments were conducted to evaluate the utility and nutritive value of chicory (Cichorium intybusL.; CHIC) as a component of hill‐land pastures in Appalachia. In 1995, lamb (Ovis aries) gain was 56.1 kg ha−1on orchardgrass (Dactylis glomerataL.; OG), while those grazing OG + CHIC lost 24.2 kg ha−1during the 44‐d midsummer grazing period (P< 0.05). In 1996, while weight gains were not different (P> 0.10), total lamb production per hectare was 14% less on OG + CHIC (258 kg ha−1) than on OG only (300 kg ha−1) for the 79‐d grazing period. In 1997, total weight gained for the season was not different (P> 0.10); lambs grazed OG or OG + CHIC for 110 d and production was 362 and 351 kg ha−1, respectively. Laboratory mixtures of 40:60 or 60:40 OG:CHIC had higher (P< 0.05) in vitro organic matter disappearance (IVOMD), compared with 100% OG or 100% CHIC. There was a synergism in mixtures with orchardgrass that increased IVOMD relative to pure samples. Another laboratory experiment suggested that as total N increased in chicory herbage, rate of in vitro neutral‐detergent fiber (NDF) disappearance decreased. More information on the influence of soil type and management on chicory growth in pure stands and mixtures with other plant species is needed to optimize productivity of systems that include chicory.