| Kale. |
| Introduction |
| Kale is an annual brassica, often grown to
act as an extension to the grazing season in the autumn.
Usually sown in June/July for feeding after harvesting.
Sometimes it is ensiled as round bale kaleage. |
| Origin |
| Europe. |
| Nutritional Information |
| Ideal for dairy cows but relatively low in
dry matter (14%). It contains average protein levels (16-17%)
and good levels of water soluble carbohydrate (20-25%).
The feed value is proportional to the leaf content and
mineral supplementation is essential, as the plant is
high in calcium but low in phosphorus, manganese and
iodine. Cattle readily consume it fresh or ensiled. |
| Colour/Texture |
| Fleshy white grey tuber wIth green leaves.
|
| Palatability |
| Good. |
| Limits on Usage |
| In common with all Brassica species the
goitrogens must be taken into account particularly if
other Brassicas are being fed eg rapeseed meal. Kale will
also prevent thyroxine production if fed in excessive
amounts (greater than 20 kg/head/day for long periods).
High levels fed to dairy cows can result in a taint to
the milk. Kale needs a good mineral supplement and
particular attention should be taken over Iodine and
Selenium levels. |
| Recommended Maximum Inclusion Rates % |
| Calf |
10 |
Creep |
0 |
Chick |
0 |
| Dairy |
25 |
Weaner |
0 |
Broiler |
0 |
| Beef |
25 |
Grower |
0 |
Breeder |
0 |
| Lamb |
10 |
Finisher |
0 |
Layer |
0 |
| Ewe |
25 |
Sow |
0 |
|
|
|
| Handling/Storage |
| No specific problems. |