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Differences in protein degradation among four species of forage legumes

Differences in protein degradation among four species of forage legumes

Fourrages 175: 367-371

ISSN/ISBN: 0429-2766

The most frequently grown forage legumes in Europe (lucerne and white clover) contain proteins which are rapidly degraded in the rumen; their dietary efficiency is therefore poor. But bird's-foot trefoil and crownvetch produce condensed tannins, secondary metabolites known to reduce protein degradation.

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Accession: 003712916

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