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Show LEAFINESS is considered the most important factor in grading alfalfa hay. As two-thirds or more of the protein of the alfalfa plant is carried in the leaves, a leafy type of alfalfa is relatively high in protein and a stemmy type is comparatively low. Leafy types of alfalfa have more pliable stems. Color is also an important impor-tant point in high-grade alfalfa, according ac-cording to U. S. standards, as palat-ability, palat-ability, vitamins, other delicate feed nutrients, and laxative properties are commonly associated with undamaged green color. |