Studies of the nutritive value of New Zealand dairy pastures

Changes in the proximate constituents of New Zealand dairy pastures were recorded during the major part of the 1958–9 dairying season. Gross energy values of the herbage dry matter determined by bomb calorimetry during the same period show a 5–6 percent rise from late spring to early autumn. This increase is associated with a rise in the proportion of clover and in the protein percentage of the herbage. Energy values estimated by applying constant factors to the proximate constituents of the herbage were compared with those determined directly, and the latter values were related to fat, protein, crude fibre, and ash by regression equations. The results are discussed in relation to previously published work and with regard to their application in current pasture‐intake studies.