Morphological fractions, chemical composition and in vitro digestibility of stover of four common vetch varieties grown on the Tibetan plateau.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of animal physiology and animal nutrition"
DOI: 10.1111/jpn.13173
Abstract: This study evaluated the varietal variability and interrelationship of the grain and stover yields, and stover quality characteristics of four common vetch varieties (three improved varieties and one local variety) used on the Tibetan Plateau.… read more here.
Keywords: quality; four common; stover; common vetch ... See more keywords