Effects of bale moisture and bale diameter on spontaneous heating, dry matter recovery, in vitro true digestibility, and in situ disappearance kinetics of alfalfa-orchardgrass hays-Reference-Cited by-同舟云学术

Effects of bale moisture and bale diameter on spontaneous heating, dry matter recovery, in vitro true digestibility, and in situ disappearance kinetics of alfalfa-orchardgrass hays

Published:2009-06 Issue:6 Volume:92 Page:2853-2874
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Coblentz W.K.,Hoffman P.C.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference26 articles.

1. Quality changes in alfalfa hay during storage in bales;Coblentz;J. Dairy Sci.,1996

2. Relating sugar fluxes over time to quality changes in alfalfa hay;Coblentz;Agron. J.,1997

3. Protein degradation responses to spontaneous heating in alfalfa hay evaluated by in situ and ficin methods;Coblentz;J. Dairy Sci.,1997

4. Storage characteristics and quality changes in bermudagrass hay as affected by moisture content and density of rectangular bales;Coblentz;Crop Sci.,2000

5. Collins, M. 1995. Hay preservation effects on yield and quality. Pages 67–90 in Post-Harvest Physiology and Preservation of Forages. CSSA Special Publication No. 22. K. J. Moore and M. A. Peterson, ed. Am. Soc. Agron., Crop Sci. Soc. Am., and Soil Sci. Soc. Am., Madison WI.

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