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Effects of crop maturity and cutting height on the nutritive value of fermented whole crop wheat and milk production in dairy cows



Effects of crop maturity and cutting height on the nutritive value of fermented whole crop wheat and milk production in dairy cows



Livestock Production Science 81(2/3): 257-269



Factors influencing the nutritive value of fermented whole crop wheat (WCW) and effects on milk production in dairy cows were investigated in three experiments. In experiment 1, WCW was harvested at one of two maturities: at a dry matter (DM) content of 296 g/kg, 52 g/kg DM starch (LS) or DM of 371 g/kg, 221 g/kg DM starch (HS). Ninety early lactation dairy cows were split into three groups and fed either LS, HS or a first cut grass silage (G).

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Accession: 003740144

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DOI: 10.1016/s0301-6226(02)00261-0


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