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THE PALATABILITY OF HERBAGE PLANTS *
Author(s) -
Garner Frank H.
Publication year - 1963
Publication title -
grass and forage science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.716
H-Index - 56
eISSN - 1365-2494
pISSN - 0142-5242
DOI - 10.1111/j.1365-2494.1963.tb00332.x
Subject(s) - palatability , animal husbandry , grazing , biology , agronomy , crop , food science , ecology , agriculture
The survey of literature shows that palatability is a very complex subject which has not attracted the attention it deserves. Grasses and clovers are most readily consumed when they are making rapid growth and so contain a good percentage of carbohydrates, provided that they do not contain too much water and are not lacking in fibre. Palatability may be influenced by species, strains, manuring and management of cutting and grazing. Palatability varies with the kinds of animals, their ages and condition. Since there are so many deficiencies in knowledge of palatability it is recommended that this subject should receive more attention from research workers in plant breeding, chemistry and crop and animal husbandry.