Smakelijkheid van gras

Research output: Book/ReportReportProfessional

Abstract

Herbage palatability is affected by sward structure, herbage contents and fouling. A review provides information about existing knowledge. Improving herbage utilization in autumn can be achieved by reduction of supplemental feeding, reducing post grazing height and thoroughly removing grazing residuals
Original languageDutch
Place of PublicationLelystad
PublisherAnimal Sciences Group
Number of pages15
Publication statusPublished - 2009

Publication series

NameRapport / Animal Sciences Group, Wageningen UR
PublisherAnimal Sciences Group
No.190
ISSN (Print)1570-8616

Keywords

  • dairy farming
  • dairy cattle
  • grasses
  • taste

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