The voluntary intake and digestibility of combinations of cereal crop residues and legume hay for sheep
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Permanent link to this item: http://hdl.handle.net/10568/4511
Examines the effects of supplementing diets based on common Ethiopian crop residues (teff, wheat and oat straws and maize stover) with different proportions of hay made from a common local clover, Triofolium tembense.
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