Abstract
THE soluble carbohydrate content of forage grasses is of interest to the agronomist both because of its effects on the nutritive value of grass as a food for livestock, and because of its apparent relationship with palatability. Bland and Dent1 found a correlation between sugar content and palatability in six varieties of cocksfoot, the most palatable varieties having the highest sugar content.
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References
Bland, B. F., and Dent, J. W., J. Brit. Grassland Soc., 17, (2), 157 (1962).
Fairbairn, N. J., Chem. and Indust., (4), 86 (1953).
Jones, D. I. H., J. Sci. Food and Agric., 13 (2), 83 (1962).
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DENT, J., ALDRICH, D. Soluble Carbohydrate Content of Varieties of Tetraploid Ryegrass. Nature 198, 905 (1963). https://doi.org/10.1038/198905a0
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DOI: https://doi.org/10.1038/198905a0
