Track 1-11: Advances in Forage Conservation to Improve Quality
Description
Fresh or preserved forage is the largest source of natural α-tocopherol and β-carotene for dairy cows. Plant species, wilting and method of preservation can affect the vitamin content of forage and, consequently, have a large impact on the concentrations of these vitamins in plasma of dairy cows (Agabriel et al.2007).
The aim of this study was to determine the effects of species mixture, wilting, ensiling and additive on the contents of α-tocopherol and β-carotene in legume-grass forages.
Included in
α-Tocopherol and β-Carotene Concentrations in Legume-Grass Mixtures as Affected by Wilting and Ensiling
Fresh or preserved forage is the largest source of natural α-tocopherol and β-carotene for dairy cows. Plant species, wilting and method of preservation can affect the vitamin content of forage and, consequently, have a large impact on the concentrations of these vitamins in plasma of dairy cows (Agabriel et al.2007).
The aim of this study was to determine the effects of species mixture, wilting, ensiling and additive on the contents of α-tocopherol and β-carotene in legume-grass forages.
