Physical and Chemical Composition of Grass Sorghum as Related to Palatability

Gangstad, E.O. (1964) Physical and Chemical Composition of Grass Sorghum as Related to Palatability. Crop Science, 4 (3). pp. 269-270.

Preview

PDF | Preview

Abstract

PALATABILITY in a forage plant is a difficult and elusive characteristic to measure because it is known to vary with most of the factors and conditions which affect plant growth and development. Moreover, objective measurement is frequently hmited to a subjective definition, i.e., preference of the grazing animal, which reduces objective data to a set of empirical values. The difficulty of measurement, nevertheless, does not change the real importance of such information for the breeding and improvement of forage crops because palatability may greatly influence the amount of forage ingested and thus affect .the rate, total gain, and net cost of beef production (5)...

Item Type:	Article
Author Affiliation:	Principal Agronomist, Texas Research Foundation, Renner, Texas
Subjects:	Statistics and Experimentation > Experimentation
Divisions:	Sorghum
Depositing User:	Ms K Syamalamba
Date Deposited:	13 Mar 2012 04:46
Last Modified:	13 Mar 2012 04:46
Official URL:	http://wwwtest.crops.org/publications/cs/abstracts...
URI:	http://eprints.icrisat.ac.in/id/eprint/3816

Actions (login required)

View Item