The voluntary intake and digestibility of combinations of cereal crop residues and legume hay for sheep
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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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sheep, crop residues, cereals, legumes, hays, digestibility, feed intake, straw, trifolium tembense, oats, wheats, chemical composition, eragrostis tef