- Volume 17 Issue 2
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Effect of Variety and Stage of Maturity on Nutritive Value of Whole Crop Rice, Yield, Botanical Fractions, Silage Fermentability and Chemical Composition
- Islam, M.R. (Bangladesh Livestock Research Institute) ;
- Ishida, M. (National Grassland Research Institute) ;
- Ando, S. (National Grassland Research Institute) ;
- Nishida, T. (National Grassland Research Institute) ;
- Yoshida, N. (Saitama Livestock Research Center) ;
- Arakawa, M. (Saitama Agriculture Experiment Station)
- Received : 2002.11.29
- Accepted : 2003.09.16
- Published : 2004.02.01
The effect of eight varieties of grain and forage type whole crop rice (Oryza sativa L Japonica) each harvested at four stages of maturity were investigated for morphology and yield, proportion of botanical fractions, fermentatability and chemical composition in an
Whole Crop Rice;Grain Variety;Forage Variety;Yield;Nutritive Value
Supported by : Science and Technology Agency
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