Abstract
EVIDENCE has recently been presented that bloat on red clover is due primarily to the formation of stable foams due mainly to the clover cytoplasmic protein1. Even accepting this factor as an important one in the production of bloat on lucerne, variation in bloat potency of the herbage still cannot be accounted for in terms of protein differences1. Of course, extensive work in the United States on experimental bloat produced by lucerne saponins2 still has to be taken into account when bloat factors are considered.
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References
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COULSON, C., DAVIES, T. Lucerne Saponin Fractionation and Bloat. Nature 188, 947–948 (1960). https://doi.org/10.1038/188947a0
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DOI: https://doi.org/10.1038/188947a0
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