Nutritive values of soybean straws of the different varieties
1982
Kim, Y.S. | Myung, K.H. | Na, J.S. (Chunnam National Univ., Kwangju (Korea R.). Coll. of Agriculture)
To evaluate the nutritive values of different varieties of soybean straws, chemical compositions and in vitro digestibilities were examined. The proportion of pod and stem were 60.4% and 39.6% of the straw fractions on a dry matter basis. Although there were no differences in chemical composition, crude protein was slightly higher in Bongeui and Hill than in others. Pod contained more crude protein, nitrogen free extract, crude ash, cell content and hemicellulose than stem, but reverse phenomena were observed in the contents of cell wall constituents (CWC), acid detergent fiber (ADF), cellulose and lignin
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