Chemical composition and in vitro degradability of major chemical constituents in botanical fractions of red clover harvested at different stages of maturity
- 20 September 1985
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 36 (9) , 775-780
- https://doi.org/10.1002/jsfa.2740360903
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- The in‐vitro digestibility and chemical composition of plant parts in white clover, red clover and lucerne during primary growthJournal of the Science of Food and Agriculture, 1984
- Chemical composition and in‐vitro degradability of major chemical constituents of red clover harvested at different stages of maturityJournal of the Science of Food and Agriculture, 1983
- Digestion in vitro of Italian and perennial ryegrasses, red clover, white clover and lucerneGrass and Forage Science, 1977
- THE DIGESTIBILITY OF THE LEAVES AND STEMS OF PERENNIAL RYEGRASS, COCKSFOOT, TIMOTHY, TALL FESCUE, LUCERNE AND SAINFOIN, AS MEASURED BY AN IN VITRO PROCEDUREGrass and Forage Science, 1964
- The relationship between the cell-wall constituents of roughages and the digestibility of the organic matterThe Journal of Agricultural Science, 1962
- Carbohydrates in pasture species. I.—The starch content of clovers and rye-grassJournal of the Science of Food and Agriculture, 1958