| Carrots |
| Introduction |
| The carrot is a root vegetable grown
widely across the UK. Carrots are either surplus or
rejected from factories on the basis of shape, size, cuts
or even broken carrots. They are available mainly from
September to February |
| Origin |
| Available over the winter months in local
area of processing plant. |
| Nutritional Information |
| Ideal for ruminants to enhance forage
intakes, but contain below average protein levels (9.5%)
They have a dry matter of 11-13% and an ME of 12.3-12.8
MJ/Kg DM. They are a good source of beta carotene. |
| Colour/Texture |
| Orange washed, whole/broken roots. |
| Palatability |
| Highly palatable. |
| Limits on Usage |
| they are high in beta carotene prolonged
use at high levels can colour milk fat in dairy cows or
carcass fat in beef cattle. Beware of soil contamination. |
| Recommended Maximum Inclusion Rates % |
| Calf |
0 |
Creep |
0 |
Chick |
0 |
| Dairy |
15 |
Weaner |
0 |
Broiler |
0 |
| Beef |
20 |
Grower |
0 |
Breeder |
0 |
| Lamb |
0 |
Finisher |
0 |
Layer |
0 |
| Ewe |
5 |
Sow |
0 |
|
|
|
| Handling/Storage |
| They have usually been washed and do not
store for more than 14 days in normal conditions. |