2003Shandi Nongye Shengwu xuebaoRequires access

Silage experiment for different proportion of white clover and ryegrass

Zhihong Yan

Open publisher page 1 citations

Abstract

This article shows that silage quality can be influenced by white clover and ryegrass mixture ratio. There are three treatments for this experiment. When white clover and ryegrass mixed in the ratio of 70:30,50: 50,35:65,the pH values of the mixture silage were measured after 30 days ensilaged. The results show that the more white clover is, the higher pH of the mixture silage is. As white clover and ryegrass mixture ratio is 35: 65 ,the pH value of the mixture silage reachs the pH range of good quality silage. The comprehensive outward appearance and palatability are also the best in the experiment.

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What this paper is about

This article shows that silage quality can be influenced by white clover and ryegrass mixture ratio. There are three treatments for this experiment. When white clover and ryegrass mixed in the ratio of 70:30,50: 50,35:65,the pH values of the mixture silage were measured after 30 days ensilaged. The results show that the more white clover is, the higher pH of the mixture silage is. As white clover and ryegrass mixture ratio is 35: 65 ,the pH value of the mixture silage reachs the pH range of good quality silage. The comprehensive outward appearance and palatability are also the best in the experiment.

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Available abstract

This article shows that silage quality can be influenced by white clover and ryegrass mixture ratio. There are three treatments for this experiment. When white clover and ryegrass mixed in the ratio of 70:30,50: 50,35:65,the pH values of the mixture silage were measured after 30 days ensilaged. The results show that the more white clover is, the higher pH of the mixture silage is. As white clover and ryegrass mixture ratio is 35: 65 ,the pH value of the mixture silage reachs the pH range of good quality silage. The comprehensive outward appearance and palatability are also the best in the experiment.

Key concepts: Silage, Palatability, Agronomy, Animal science, Red Clover, Biology, Trifolium repens, Chemistry

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