Abstract
(...) Three experiments were conducted to evaluate the nutritive value of high (HG) and low (LG) glucosinolate rapeseed forage (RSF) varieties. An in vitro trial evaluated forage from an HG and an LG variety sampled before (BF) and after (AF) fall frost, and before (BI) and after (AI) inflorescence. Rapeseed forage dry matter (DM) was extremely fermentable, averaging 76.3, 73.8. 59.9 (P<0.01), and 55.2% (P<0.05) disappearance after 24 h of incubation for BI, AF, BF, and AI samples, respectively. (...)
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