EFFECT OF CUTTING HEIGHT AND HARVEST TIME ON IN-VITRO DIGESTIBILITY, GROSS ENERGY AND STRUCTURAL AND NONSTRUCTURAL CARBOHYDRATE CONTENT IN 3 VARIETIES OF PIGEON PEA (CAJANUS-CAJAN (L) MILLSP)

An experiment was set up to evaluate cutting height and harvest time o n in vitro digestibility, gross energy, structural and non-structural carbohydrates content in three varieties of pigeon pea (Cajanus cajan (L) Millsp). The experiment was carried out at Ana Maria Campos farm l ocated in Maracaibo, state of Zulia, Venezuela, a tropical dry forest area. Three pigeon pea varieties were used, two coming from India (ICP L-89051 and ICPL-87119) and one local (Tachira 401), well adapted to t he region. Three harvest times (60, 90 and 120 days) and three cutting heights (30 cm from the ground, 1/3 and 2/3 from the top of the plant ) were evaluated. A split plot design was used. Three replicates were made. SAS (Statistical Analysis System) was used to analyze data. Stru ctural carbohydrates content was significantly higher (P<0.05) for Tac hira 401 variety. The highest (P<0.05) in vitro digestibility was obta ined at a harvest lime of 60 days. There were not significant differen ces among varieties for non-structural carbohydrates. The highest non- structural carbohydrates content was obtained at a time of harvest of 120 days. For gross energy, there were not significant differences amo ng the varieties and curling heights studied. However, there were high ly significant differences (P<0.01) for time of harvest, obtaining the highest gross energy value (5.00 Mcal/Kg DM) at the time of harvest o f 120 days.