Learn why cows chew not only cuds, but kudzu, too, on next ‘MTSU On the Record’

The Southeast’s most famous clinging vine and possible new uses for it were explored on a recent “MTSU On the Record” radio program.

Dr. Kevin Downs

Host Gina Logue’s interview with Dr. Kevin Downs, an associate professor of poultry science in the School of Agriculture, first aired March 3 on WMOT-FM Roots Radio 89.5 and www.wmot.org. You can hear their conversation above.

Downs is the co-author of “A Review of Kudzu’s Use and Characteristics as Potential Feedstock,” a peer-reviewed article published in October 2019 in the academic journal Agriculture.

The research concludes that kudzu possibly could be a useful feedstock for animals such as cattle and goats because of the plant’s nutrient composition, degradability and taste appeal.

However, Downs maintains that there are possible drawbacks that would suggest further research would be illuminating.

“We don’t necessarily associate a lot of toxicity with kudzu, but there are certainly what we call anti-nutritional factors that may make the milk of an animal taste different,” Downs said.