Yield and Chemical Composition of Oats for Forage with Advance in Maturity
1960
Smith, Dale
SynopsisPercentages of protein, fat, ash, P, Ca, K, and nitrate declined with maturity while N.F.E. increased. Percent fiber increased until the heads emerged from the boot and then decreased. Yield of dry matter per acre was highest at near ripeness but a high proportion of the total yield of important nutritional constituents was produced at early dough stage.
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