With the drying time of forage rye being extended, the CP content was decreasing, NDF and ADF content were increasing, causing the nutritional value decreased.
随着青刈黑麦干燥时间延后，其粗蛋白质含量不断降低，NDF、ADF含量不断增加，导致青刈黑麦营养价值下降。
With the drying time of forage rye being extended, the CP content was decreasing, NDF and ADF content were increasing, causing the nutritional value decreased.
随着青刈黑麦干燥时间延后，其粗蛋白质含量不断降低，NDF、ADF含量不断增加，导致青刈黑麦营养价值下降。
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