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dc.citation.epage13en_US
dc.citation.spage12en_US
dc.contributor.authorGoldy, G.
dc.contributor.authorWalters, T.
dc.contributor.authorLenssen, Andrew William
dc.contributor.authorRiley, Jack G.
dc.contributor.authorPosler, Gerry L.
dc.date.accessioned2010-12-03T21:48:06Z
dc.date.available2010-12-03T21:48:06Z
dc.date.issued2010-12-03
dc.date.published1986en_US
dc.description.abstractFor the 188 grain sorghum varieties studied, in vitro digestibilites were statistically similar, but there was a significant difference between the 12 production locations. Crude protein, calcium, and phosphorus levels indicated slight varietal differences; however, strong locational effects were evident.en_US
dc.description.conferenceCattlemen's Day, 1986, Kansas State University, Manhattan, KS, March, 1986en_US
dc.identifier.urihttp://hdl.handle.net/2097/6808
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfCattlemen’s Day, 1986en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 86-320-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 494en_US
dc.subjectBeefen_US
dc.subjectGrain sorghumen_US
dc.subjectDigestibilitiesen_US
dc.titleComparative nutritional composition of selected grain sorghum varietiesen_US
dc.typeConference paperen_US

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