| Parsnips |
| Introduction |
| The parsnip is a root vegetable and when
surplus or rejected parsnips are available, they are sold
for animal feed. |
| Origin |
| UK |
| Nutritional Information |
| Ideal when fresh and will encourage forage
intake. They are slightly higher in dry matter(15%) than
carrots and slightly higher in energy (13MJ/DM) Starch
and sugar levels are approximately 11%. |
| Colour/Texture |
| White/grey whole/broken |
| Palatability |
| Good when fresh |
| Limits on Usage |
| |
| Recommended Maximum Inclusion Rates % |
| Calf |
0 |
Creep |
0 |
Chick |
0 |
| Dairy |
15.0 |
Weaner |
0 |
Broiler |
0 |
| Beef |
15.0 |
Grower |
0 |
Breeder |
0 |
| Lamb |
0 |
Finisher |
0 |
Layer |
0 |
| Ewe |
5.0 |
Sow |
0 |
|
|
|
| Handling/Storage |
| Feed within 2 weeks |