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Yield and Chemical Composition of Oats for Forage with Advance in Maturity¹

Synopsis: Percentages of protein, fat, ash, P, Ca, K, and nitrate declined with maturity while N.F.E. increased. Percent fiber increased until the heads emerged from the boot and then decreased. Yield of dry matter per acre was highest at near ripeness but a high proportion of the total yield of important nutritional constituents was produced at early dough stage.

² Professor of Agronomy. Appreciation is expressed to J. M. Sund for processing the nitrate analyses.

Received for publication October 3, 1960.