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Alfalfa meal in swine rations: Tested as source of energy one pound of alfalfa had an average replacement value for 0.28 pound of concentrate

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Authors

Hubert Heitman, University of California, Davis.
J. H. Meyer, University of California, Davis.

Publication Information

California Agriculture 13(10):9-10.

Published October 01, 1959

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Abstract

The value of alfalfa meal as a source of energy for swine was determined for three levels of meal–5%, 20%, and 40% of the ration; three stages of plant maturity–16% bud, 3% bloom, and 34% bloom; and three methods of preparation–suncured, dehydrated, and pelleted dehydrated, reground.

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Author notes

This study was financed in part by support from the American Dehydrators Association.

L. G. Jones, Specialist in Agronomy, University of California, Davis, assisted in the identification and selection of the various stages of alfalfa maturity.

Alfalfa meal in swine rations: Tested as source of energy one pound of alfalfa had an average replacement value for 0.28 pound of concentrate

Hubert Heitman, J. H. Meyer
Webmaster Email: wsuckow@ucanr.edu

Alfalfa meal in swine rations: Tested as source of energy one pound of alfalfa had an average replacement value for 0.28 pound of concentrate

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

Hubert Heitman, University of California, Davis.
J. H. Meyer, University of California, Davis.

Publication Information

California Agriculture 13(10):9-10.

Published October 01, 1959

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

The value of alfalfa meal as a source of energy for swine was determined for three levels of meal–5%, 20%, and 40% of the ration; three stages of plant maturity–16% bud, 3% bloom, and 34% bloom; and three methods of preparation–suncured, dehydrated, and pelleted dehydrated, reground.

Full text

Full text is available in PDF.

Author notes

This study was financed in part by support from the American Dehydrators Association.

L. G. Jones, Specialist in Agronomy, University of California, Davis, assisted in the identification and selection of the various stages of alfalfa maturity.


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