Results 161 to 170 of about 6,525 (202)
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Forage Nutritive Value and Palatability of Perennial Weeds
Agronomy Journal, 1987AbstractKnowledge of forage quality of individual weed species is essential for making sound management decisions regarding the control of weeds that invade alfalfa (Medicago sativa L.). Our objective was to determine the nutritive value and palatability of nine perennial forb and grass weeds in comparison to alfalfa and smooth bromegrass (Bromus ...
G. C. Marten, C. C. Sheaffer, D. L. Wyse
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The Nutritive Value Of Forage Crops
1969Publisher Summary Forages are grown for ruminant feeding, and most ruminant animals eat forages. Thus, a review of the nutritive value of forages is essentially a review of ruminant nutrition, with the difference that the nutritionist can treat the animal and the forage it eats in isolation.
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Grain and Forage Legumes: Nutritional Value and Agriculture Sustainability
2018Humanity faces great challenges with respect to the use of energy, the production of food and feed, and the management of the Earth through sustainable practices. Agriculture can play a key role to give appropriate responses to these challenges. By the end of this century, human population will grow up to around 10,000 million people, meaning we must ...
José Pío, Beltrán, Luis A, Cañas
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Nutritive Value of Chicory and English Plantain Forage
Crop Science, 2003Forage production in midsummer is a challenge for graziers in the northeastern USA. Domesticated cultivars of chicory (Cichorium intybus L.) and English plantain (Plantago lanceolata L.) are available in the USA as perennial herbs for pastures. These species have been touted as having good summer production and relatively high nutritive value.
Matt A. Sanderson +3 more
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Forage nutritive value of modern alfalfa cultivars
Crop, Forage & Turfgrass Management, 2020AbstractGenetically engineered, reduced lignin (RL) alfalfa (Medicago sativa L.) cultivars have been developed for enhanced forage nutritive value. Research is needed to quantify the differences in forage nutritive value among conventionally bred cultivars marketed as high in nutritive value (HNV) and RL cultivars.
Jacob Jungers +4 more
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The nutritive value of native forage plants of Armenia
Proceedings of the British Society of Animal Science, 2001Armenia is a typical highland country with an average altitude of 1800 m. More than half of its territory is occupied by natural pastures and hay producing areas which form an important source of feed material for animal husbandry. However, in recent years the country has been experiencing an acute shortage of feed materials and as a result the total ...
B. Kh. Mezhunts +2 more
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Forage Yield and Nutritive Value of Selected Quackgrass
Forage & Grazinglands, 2004Quackgrass (Elytrigia repens (L.) Desv. ex Nevski) is a widely distributed perennial that colonizes pastures and hayfields in the northern USA and is often considered a weed. Recently, the first quackgrass cultivar, Everett, was released for use in soil conservation.
Craig C. Sheaffer +6 more
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Comparison of sorghum classes for grain and forage yield and forage nutritive value
Field Crops Research, 2013Abstract Sorghum ( Sorghum bicolor (L.) Moench), including sorghum-sudan crosses [ S. bicolor subsp. Drummondii (Nees ex Steud) de Wet & Harlan] (SS), represents a broad category of plants that includes those grown primarily for forage or grain. Sorghum cultivars can be further classified as brown midrib (BMR), nonBMR, photoperiod sensitive (PS ...
B.W. Bean +3 more
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The cellulose-lignin complex in forages and its relationship to forage nutritive value
The Journal of Agricultural Science, 1970SUMMARYThe relationships between the cellulose-lignin complex, voluntary consumption and dry-matter digestibility were examined using forages of two varieties of Italian ryegrass and two legumes, lucerne and sainfoin. These forages had previously been shown to exhibit different intake-digestibility relationships.
D. W. Allinson, D. F. Osbourn
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Factors Affecting the Nutritive Value of Range Forage
Journal of Range Management, 1956The nutritive value of any forage is dependent upon its content of energy-producing nutrients as well as its content of nutrients essential to the body, namely, protein, minerals and vitamins. Forages supply energy mostly in the form of carbohydrates. The carbohydrate fraction makes up from 60 to 80 percent of the dry matter.
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