Comparative Features of the Quality of Herbal Flour from Legumes, Cereals and Their Mixtures

The technology of artificial dewatering at high temperatures stands out among the most modern but expensive methods of preserving green forages. Grass flour is one of the types of feed that has been subjected to an artificial dehydration process. The aim of the research is a comprehensive analysis of the nutritional properties and characteristics of pressed grass feed, created on the basis of various fodder herbs and their combinations during the agricultural production of harvesting and storage in farms of the Vologda Region. The article compares the nutritional and biological value of flour made from plants such as alfalfa, clover, goat’s rue, but also from legumes and cereal herbal combinations. The main focus was on assessing the content of nutrients such as proteins, fats, fiber, carbohydrates, as well as the vitamin and mineral composition of flour. A representative sample of feeds, accurate analysis methods are described, and the interpretation of the values obtained is given. According to the conducted studies, one kilogram of flour from legumes has an energy nutritional value in the range of 0.96–1.05 energy feed units, which corresponds to 9.61–10.56 MJ. Alfalfa-based flour demonstrated a higher content of energy feed units compared to goat’s rue by 8.57% and clover by 5.71%, the quantitative value of the dry matter content ranged from 867.00 to 887.80 g/kg. In the process of analyzing the nutritional value of herbal flour obtained from a mixture of herbs, we found that the dry matter level ranges from 879.90 to 894.78 g/kg, the exchange energy is from 9.39 to 9.76 MJ/kg, the digestible protein is from 69.77 to 87.86 g/kg, the energy feed units are from 0.93 to 0.97. In terms of its energy and protein nutrition, flour from legumes and cereals turned out to be more valuable.