The feeding value of temperate pastures
Comparative evaluations of the feeding value of herbage species for both liveweight gain and milk production have given essentially the same result: cocksfoot is of lower feeding value than perennial ryegrass; among the rye-grasses the annual types are of higher feeding value than the perennial types; legumes are generally of higher feeding value than the grasses, and the addition of legumes, particularly white clover, to grasses increases the feeding value of the mixture. The reasons for such differences in feeding value were examined in terms of differences in digestibility, efficiency of utilization and intake. It was demonstrated in this chapter that there is tremendous potential for increasing animal production from existing temperate pastures solely by the application of improved pasture management techniques. Further improvement could be achieved by application of existing knowledge of the nutritive characteristics of plants. Of prime importance is the potential of legume varieties
| Main Authors: | , |
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| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Amsterdam (Países Bajos) Elsevier
1981
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| Summary: | Comparative evaluations of the feeding value of herbage species for both liveweight gain and milk production have given essentially the same result: cocksfoot is of lower feeding value than perennial ryegrass; among the rye-grasses the annual types are of higher feeding value than the perennial types; legumes are generally of higher feeding value than the grasses, and the addition of legumes, particularly white clover, to grasses increases the feeding value of the mixture. The reasons for such differences in feeding value were examined in terms of differences in digestibility, efficiency of utilization and intake. It was demonstrated in this chapter that there is tremendous potential for increasing animal production from existing temperate pastures solely by the application of improved pasture management techniques. Further improvement could be achieved by application of existing knowledge of the nutritive characteristics of plants. Of prime importance is the potential of legume varieties |
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