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Protein degradation and ensiling characteristics of red clover and alfalfa wilted under varying levels of shade

Protein degradation and ensiling characteristics of red clover and alfalfa wilted under varying levels of shade

Canadian Journal of Plant Science 79(2): 209-222

Red clover (Trifolium pratense) and alfalfa (Medicago sativa) grown in Arlington, Wisconsin, USA, were harvested in 1993-95 and allowed to wilt to a targeted dry matter (DM) content of 350 g kg-1 under 0, 30, 73 or 100% shade and ensiled in 100-ml polypropylene centrifuge tubes. Time required to reach the desired DM varied each year, with the greatest range in drying times occurring in 1993. Starch content was lower and sugar content higher in fresh and wilted red clover than in alfalfa.

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Accession: 003245794

Download citation: RISBibTeXText

DOI: 10.4141/P98-034

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