International Journal of Agricultural Science and Food Technology ISSN: 2455-815X DOI CC By 041 Citation: Kirilov A, Georgieva N, Stoycheva I (2016) Determination of Composition and Palatability of Certain Weeds. Int J Agric Sc Food Technol 2(1): 041-043. DOI: http://doi.org/10.17352/2455-815X.000013 Life Sciences Group Abstract The aim of this study was to determine the chemical composition and palatability of certain commonly found weeds (Amaranthus retroflexus, Sorghum halepense, Cichorium intybus, Convolvulus arvensis and Lamium purpureum) in fodder crop areas. As a comparative characteristic of weeds was used alfalfa. Palatability is one of the indicators of fodder quality and it is related to the feed consumption and nutritional value. It was determined through so-called method “cafeteria of manger”. The results showed that C. arvensis and A. retroflexus had higher protein content and lower fiber content of the hay compared to the other weeds with the highest palatability among weeds was C. arvensis (33.89%). This value was close to the palatability of alfalfa hay (38.89%). The second place was occupied by A. retroflexus (16.52%). The remaining weeds (S. halepense, C. intybus, L. purpureum) had considerably lower palatability. The method “cafeteria of manger” is easy to be performed and provides another opportunity to compare different forages. Research Article Determination of Composition and Palatability of Certain Weeds Atanas Kirilov 1 , Natalia Georgieva 2 * and Ina Stoycheva 1 1 Department of conservation, Quality and use of Fodders, Institute of Forage Crops, Gen. Vladimir Vazov str., Pleven, Bulgaria 2 Department of Technology and Ecology of Forage Crops, Institute of Forage Crops, Gen. Vladimir Vazov str., Pleven, Bulgaria Dates: Received: 16 December, 2016; Accepted: 29 December, 2016; Published: 30 December, 2016 *Corresponding author: Natalia Georgieva, Associate Professor, Department of Technology and Ecology of Forage Crops, Institute of Forage Crops, Gen. Vladimir Vazov str., Pleven, Bulgaria, E-mail: Keywords: Weeds; Chemical composition; Palatability https://www.peertechz.com Introduction and Aim The presence of weeds in the cultivated areas of fodder crops is undesirable, but their share in organic feed production is considerable. That has led many researchers to pay more attention to the weeds in terms of their impact on yield and nutritional value of feed, especially for the feed produced organically. Nutritional value or quality of feed is a concept that encompasses many indicators, including chemical composition, digestibility, consumption, energy and protein value. There are dependencies among most of the indicators and by the values of an indicator it can be deduced for other quality indicators such as energy and protein nutrition or consumption of the fodder [1,2]. The knowledge of the type of weeds, their composition and nutritional or anti-nutritional qualities would facilitate nutritionists who determine the allowable share of weeds in animal feed [3]. The issue of the importance of weed species in regard to their nutrition value is debatable [4]. According to Clapp and Kirilov [5,6] some weeds species (Plantago ssp., Amaranthus ssp.) are distinguished with high content of protein, minerals and some anti-nutritional substances. Other species (Cirsium ssp., Sinapis ssp.) are avoided by the animals. Modern studies showed that a significant part of weeds have а good-quality as forage plants and they meet the recommended values in the rations of animals [7], but unfortunately there is little published data for the nutritive value of weed species [8]. Khan et al. [9,10] stated that a large part of the most widespread weeds worldwide (Cynodon dactylon, Chenopodium album, Sorghum halepense, Convolvulus arvensis, Amaranthus ssp., Portulaca oleracea) are species with favourable chemical composition and are able to provide balanced nutrition of animals. The small volume, which can be provided by various weed typeс, does not permit the application of the classical in vivo methods of determining the digestibility and their consumption. There are laboratory methods or animal experiments in which are required small quantities of feed samples to determine their nutritional qualities. One of these methods is the palatability of the feed. Palatability is an indication of quality or edibility of the feed and is related to the total consumption of feed, its digestibility and nutritional value. Palatability, unlike feed consumption (intake), is easy to be defined and gives a relative idea of the nutritional value of feed. Palatability, as a property and ability of the feed to excite the animal appetite is measured by a test of consumption, in which the animals can choose among more feeds [11-13]. The aim of this study was to determine the chemical composition and palatability of certain commonly found weeds in fodder crop areas in conditions of organic farming. Material and Methods Objects of our research were some of the main weeds in organically cultivated areas of fodder crops in the region of Pleven: common amaranth (Amaranthus retroflexus L.), johnsongrass (Sorghum halepense L.), chicory (Cichorium