Carrot (Daucus carota)

Carrot is an annual or biennial herb of European origin with a thick orange or yellow root that has long been used as food. Some varieties can be grown at all altitudes in the tropics. Longer maturing, longer rooted  varieties are best  suited  to  high  altitudes, while  those  with  quick-maturing  smaller roots  do best at lower altitudes. Carrots have a high vitamin A  activity,  which  makes them  valuable when  hay and  straw  are the  only  other  feeds. Carrots may also be dried and ground to a meal for inclusion in compound supplements.

Nutritive value

Protein content varies from 10-15% and TDN 75-80%. Dry matter content ranges from 10-20%.

Inclusion level

Cattle may be fed up to 20 kg/day. Carrots may also be dried and ground to a meal for inclusion in compound supplements.