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Yield and Chemical Composition of Oats for Forage with Advance in Maturity 1
Author(s) -
Smith Dale
Publication year - 1960
Publication title -
agronomy journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 131
eISSN - 1435-0645
pISSN - 0002-1962
DOI - 10.2134/agronj1960.00021962005200110008x
Subject(s) - ripeness , dry matter , forage , maturity (psychological) , yield (engineering) , acre , agronomy , neutral detergent fiber , zoology , composition (language) , chemical composition , biology , chemistry , horticulture , ripening , psychology , developmental psychology , linguistics , philosophy , materials science , organic chemistry , metallurgy
Synopsis Percentages of protein, fat, ash, P, Ca, K, and nitrate declined with maturity while N.F.E. increased. Percent fiber increased until the heads emerged from the boot and then decreased. Yield of dry matter per acre was highest at near ripeness but a high proportion of the total yield of important nutritional constituents was produced at early dough stage.