Composition and Digestibility of Corn-Fodder and Corn Stover PDF Download
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Author: University of Illinois (Urbana-Champaign campus). Agricultural Experiment Station
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Category :
Languages : en
Pages :
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Author: University of Illinois (Urbana-Champaign campus). Agricultural Experiment Station
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Languages : en
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Author: Cyril George Hopkins
Publisher:
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Category : Corn as feed
Languages : en
Pages : 370
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Author: Harry Jacob Patterson
Publisher:
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Category : Corn
Languages : en
Pages : 24
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Author: Cyril George Hopkins
Publisher:
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Category : Cattle
Languages : en
Pages : 36
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Author: Pennsylvania State University. Agricultural Experiment Station
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Category :
Languages : en
Pages :
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Author: Henry Prentiss Armsby
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Category : Corn stover
Languages : en
Pages : 16
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Author: T. S. Hamilton
Publisher: Forgotten Books
ISBN: 9780332663609
Category : Business & Economics
Languages : en
Pages : 24
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Excerpt from A Technical Study of the Digestibility of Corn Stover Silage for Beef Cows The average coefficients of digestibility of corn stover silage fed to eight beef cows were found to be as follows: dry substance, 54 percent; crude protein, 38 percent; nitrogen-free extract, 56 percent; crude fiber, 67 percent; and ether extract, 59 percent. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: T S (Tom Sherman) 1894- Hamilton
Publisher: Hassell Street Press
ISBN: 9781014458896
Category :
Languages : en
Pages : 32
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This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Henry Prentiss Armsby
Publisher:
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Category : Agriculture
Languages : en
Pages : 24
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Author: T S 1894- Hamilton
Publisher: Palala Press
ISBN: 9781378170540
Category :
Languages : en
Pages : 28
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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
