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The Nutritional Value Of Oat Hay Harvested at Several Stages of Maturity

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dc.contributor.author French, E.W.
dc.contributor.author Riveland, N.R.
dc.contributor.author Erickson, D.O.
dc.rights North Dakota State University en
dc.title The Nutritional Value Of Oat Hay Harvested at Several Stages of Maturity en
dc.type Article en
dc.source ND Farm Research: Vol. 35, No.2, p. 13-16
dc.description The nutritional value of the oat varieties Dal (high protein) and Kelsey (high protein) harvested for forage at six growth stages from 50 percent headed to mature was determined. Protein, phosphorus, potassium, ash and potassium/calcium plus magnesium ratios decreased with advancing maturity. Calcium, magnesium and fiber levels were not affected by growth stage. Dal was higher in protein at each harvest stage and averaged about 2% higher at the fully headed and milk stages. Oats is a very good forage nutritionally and should be harvested at the late milk to early dough stage. en
dc.date.accessioned 2009-05-19T01:25:35Z
dc.date.available 2009-05-19T01:25:35Z
dc.date.issued 2009-05-19T01:25:35Z
dc.identifier.uri http://hdl.handle.net/10365/4437
dc.date 1977 en
dc.subject Feeds en
dc.subject Hay en

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