The effect of different methods of drying on the biological value and digestibility of the proteins and on the carotene content of grass

ONE of the outstanding features claimed for modern methods of artificial grass drying is that they involve but little destruction of the nutritive properties of the grass.The high temperatures attained during the process, however, raise the question of heat injury to the proteins.It is well known that heating lowers the biological value of the nitrogen of various foodstuffs [Morgan, 1931;