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The use of acid‐pepsin or of water to extract herbage samples is described. The relationship between the amount extracted by each and the crude‐or true‐protein and soluble carbohydrate contents is discussed, especially in relation to herbage digestibility. It is suggested that these simple extractants may be more useful than conventional chemical techniques for assessments of comparative nutritive value of herbages.
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Tilley et al. (1969) studied this question.
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