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Tannin Content of Crown Vetich ( Coronilla varia L.) Herbage 1
Author(s) -
Burns R. E.,
Henson P. R.,
Cummins D. G.
Publication year - 1967
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/agronj1967.00021962005900030024x
Subject(s) - astringent , tannin , forage , crown (dentistry) , agronomy , chemistry , horticulture , biology , botany , food science , taste , medicine , dentistry
The tannin contents of three varieties of crown vetch from a cutting‐management study were found to be between 3.2 and 3.8%, about half that found in well‐managed sericea. The astringent fraction was approximately 30% of that found in sericea. Leuco‐cyanidin and leucodelphinidin were present in equal quantities. It is not likely that the small amount of tannin present, especially of the astringent fraction, would affect forage quality of crown vetch.