Scientists’ research helps grazing livestock benefit from the fat of the land

GRASS is a staple diet in most livestock systems, particularly in Wales. But breeding new varieties of grasses has a vital role to play in terms of animals’ performance and, increasingly, mitigating climate change.

Research by scientists at Aberystwyth over decades has resulted in high-sugar grass varieties which are now widely used on UK farms, ensuring livestock get essential nutrients and reducing the need for bought-in feed.

Now red meat body Hybu Cig Cymru – Meat Promotion Wales (HCC) is partnering with Aberystwyth University’s IBERS grass specialists and seed firm Germinal to develop the next generation of “lipigrass” – grass varieties with increased lipid (fat) content that encourage efficient livestock production while also reducing greenhouse gas emissions.

HCC industry development officer Gwawr Parry said: “Grass is the cheapest and most efficient feed available to ruminant livestock. An animal’s diet also has an impact on meat quality, both from a taste and quality perspective. It has been identified that ruminants with a predominantly grassbased diet will have increased levels of Omega-3 in the meat.

“It is believed that a grass variety with a higher fat content could improve animal performance through increased outputs, whether that is increased milk yield or more meat produced per hectare.

“Lipigrass also has the potential advantage of reducing methane emissions from animals.”

The project ends in 2018, but it is likely to be some years before new types of grasses are commercially available.

“A grass variety can be years in the making before it can be purchased by farmers to sow on their fields,” added Ms Parry. “But this project certainly has long-term potential to develop a whole new range of grasses which will help the efficiency and sustainability of Welsh agriculture for generations to come.”