Stem characteristics of two forage maize (Zea mays L.) cultivars varying in whole plant digestibility. IV. Changes during the growing season in anatomy and chemical composition in relation to fermentation characteristics of a lower internode-Reference-Cited by-同舟云学术

Stem characteristics of two forage maize (Zea mays L.) cultivars varying in whole plant digestibility. IV. Changes during the growing season in anatomy and chemical composition in relation to fermentation characteristics of a lower internode

Published:2012-12-03 Issue:1-2 Volume:59 Page:13-23
ISSN:1573-5214
Container-title:NJAS: Wageningen Journal of Life Sciences
language:en
Short-container-title:NJAS: Wageningen Journal of Life Sciences

Author:

Boon E.J.M.C.¹²,Struik P.C.¹,Engels F.M.¹,Cone J.W.³

Affiliation:

1. Centre for Crop Systems Analysis, P.O. Box 430, NL-6700 AK Wageningen, The Netherlands

2. Animal Sciences Group, Wageningen University and Research Centre, Lelystad, The Netherlands

3. Animal Nutrition Group, Wageningen University, Wageningen, The Netherlands

Publisher

Informa UK Limited

Subject

Plant Science,Agronomy and Crop Science,Development,Animal Science and Zoology,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1016/j.njas.2011.05.001

Reference38 articles.

1. P.C. Struik, Physiology of forage maize (Zea mays L.) in relation to its production and quality. PhD thesis, Agricultural University Wageningen, Wageningen, 1983, 252 pp.

2. Stem characteristics of two forage maize (Zea mays L.) cultivars varying in whole plant digestibility. I. Relevant morphological parameters

3. Genetic variation in digestibility of forage maize (Zea mays L.) and its estimation by near infrared reflectance spectroscopy (NIRS). An analysis

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