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

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dc.creatorFrench, E.W.
dc.creatorRiveland, N.R.
dc.creatorErickson, D.O.
dc.creator.authorFrench, E.W.
dc.creator.authorRiveland, N.R.
dc.creator.authorErickson, D.O.
dc.date.accessioned2009-05-19T01:25:35Z
dc.date.available2009-05-19T01:25:35Z
dc.date.issued1977
dc.descriptionThe 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.identifier.urihttps://hdl.handle.net/10365/4437
dc.publisherNorth Dakota State University
dc.relation.ispartofFarm Research; 35:2; Nov/Dec 1977
dc.rightsNorth Dakota State Universityen
dc.sourceFarm Research; 35:2; Nov/Dec 1977
dc.subject.lcshFeedsen_US
dc.subject.lcshHayen_US
dc.titleThe Nutritional Value Of Oat Hay Harvested at Several Stages of Maturityen
dc.typeArticleen_US

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Farm Research; 35:2; Nov/Dec 1977