Selecting for palatability in Festuca arundinacea Schreb.

Abstract

Plants of numerous Festuca arundinacea cultivars and strains were evaluated for palatability, using two methods; a relative softness of leaf technique and a grazing technique. The softness of leaf technique, as measured by hand, provided a useful method to distinguish palatable from unpalatable plants. Grazing trials have confirmed a preference for soft-leaded plants selected in this way.Language: English

Keywords: cedara; cultivars; festuca arundinacea; grazing; leaf softness; leaves; palatability; plant breeding; plants; preference; south africa; spaced-plant evaluation; technique