Effect of Age on the Chemical Composition, Palatability and Digestibility of Grass Leaves1
- Glenn W. Burton,
- F. E. Knox and
- D. W. Beardsley2
Young leaf blades from the top of heading culms of Gahi-1 pearl millet and Georgia 337 Sudangrass were more palatable and contained more crude and true protein and less lignin than older lower leaves taken from the same culms. Eighteen successive leaves from top to bottom of the culms of late-maturing millet plants gradually decreased from 73.9% to 58.2% in digestible dry-matter content. Millet genotypes differed significantly in digestible dry-matter content.Please view the pdf by using the Full Text (PDF) link under 'View' to the left.
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