H.T. Nº 16. Tables of the nutritional and nutritional value of forages.

C. Demarquilly Affiliation: Director del “Laboratoire des Aliments” (INRA) Biography: Not available X. Atribes Affiliation: Departamento de producción animal, pastos y forrajes del CRIDA 03.(Instituto Nacional de Investigaciones Agrarias). Biography: Not available Cerrar

C. Demarquilly; X. Atribes About the authors  Publication year: 1977 Language: Spanish Subjects: Animal, Agricultural, Technologies Collection: INIA Technical Booklets Free eBook

Review:

Accurate knowledge of the nutritional value of forages destined to feed ruminants is essential, both to prepare satisfactory rationing plans, to guide selection criteria or simply agronomic criteria within the organization of a forage production system. . The nutritional value of a forage depends essentially on the plant species, the vegetative state, the vegetation cycle, the conservation method and its presentation. Works carried out during 1977.

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