Premium
Palatability Differences in Tall Fescue Using Leaf and Plant Type 1
Author(s) -
Craigmiles J. P.,
Crowder L. V.,
Newton J. P.
Publication year - 1964
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1964.0011183x000400060033x
Subject(s) - palatability , agricultural experiment station , crop , plant breeding , pasture , citation , library science , extension (predicate logic) , biology , horticulture , agronomy , computer science , agriculture , ecology , programming language , food science
TALL fescue (Festuca arundinacea. Schreb.), due to its wide range of adaptability, is used on a large acreage of improved pasture land in the United States. Categorically, tall fescue is a low-quality forage plant (3, 4, 6). Forage quality can be defined as the ability of a plant to meet an animal's nutrient r e q u i r e m e n t when fed f ree choice. One of the characteristics of quality in forage is palatability. Palatability is a complex character determined by both the livestock and herbage offered and is usually thought of as the amount of the plant consumed under proper grazing conditions. Even though palatability is often confused with appetite, some forage workers (5, 9) report it is of greater importance than nutritive value. Palatability is difficult and expensive to determine, espe-