Premium
Yield, Moisture, and Protein Composition of Spring Oats Cut for Silage at Different Stages of Maturity 1
Author(s) -
Gardner F. P.,
Wiggans S. C.
Publication year - 1961
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/agronj1961.00021962005300040014x
Subject(s) - silage , agronomy , hay , forage , yield (engineering) , spring (device) , moisture , biology , alfalfa hay , maturity (psychological) , zoology , chemistry , food science , rumen , mechanical engineering , psychology , developmental psychology , materials science , organic chemistry , fermentation , metallurgy , engineering
Synopsis The data from these experiments suggest early to mid‐dough stage as optimum for harvesting spring oats as silage. Garry, a tall and late variety, generally produced more forage than mid‐season varieties. Oat variety or stage of harvest for silage had no effect on alfalfa hay yield the year following.