More about cattle

Ruminant animals such as cattle host a large population of microbes in the rumen, the first and largest compartment of their digestive tract. Through digestion and fermentation, these microbes transform feed materials into energy-rich short-chain fatty acids and microbial protein which in turn meet most of the energy and protein needs of the animal.

To ensure optimal growth, milk production and health, cattle feed must satisfy the needs of the rumen microbes and provide extra energy and protein to meet the needs of the animal. Fresh or conserved forages rich in cellulose – which cannot be digested by humans and other monogastric animals – are the foundation of diets for cattle, supplemented by other crops and food co-products that provide more concentrated sources of proteins, carbohydrates and fats.

Legumes are used in cattle nutrition in three ways. Firstly, forage legumes such as clover and lucerne are excellent sources of cellulose and protein to fuel the growth of rumen microbes which then supply most of the protein needed by the animal. Grain legumes such as faba beans, peas and lupins provide starch, which can be fermented by rumen microbes to obtain the energy they need to grow. Most of the protein in grain legumes will also be used by rumen microbes although some is directly available to the animal.

Finally, co-products of the processing of grain legumes, notably the meal remaining after extraction of oil from soybeans, are also widely used in cattle nutrition. Soybean meal is an excellent source of the amino acid lysine, although is relatively deficient in methionine.

The Legume Hub examines aspects related to the use of both forage and grain legumes in dairy and beef farming including their chemical composition, feed value and practical information for their use.