Beef

Comparison of GMO and Conventional Corn Stover: Chemical Composition, Digestibility, and Intake Preferences by Beef Cows—Year 1 Progress Report

Authors
  • Patrick J. Gunn (Iowa State University)
  • Garland R. Dahlke (Iowa State University)
  • Allie Lundberg (Iowa State University)
  • David Bruene (Iowa State University)

Abstract

Data from this analysis suggest that differences in chemical composition likely exist when comparing conventional and GMO corn stover. However, the myriad of brands, hybrids, and trait combinations that exist highlight that more controlled plot-based studies need to be conducted, focusing on trait variation within a single corn isoline as to determine individual trait effects on these potential differences in feeding value.

How to Cite:

Gunn, P. J., Dahlke, G. R., Lundberg, A. & Bruene, D., (2017) “Comparison of GMO and Conventional Corn Stover: Chemical Composition, Digestibility, and Intake Preferences by Beef Cows—Year 1 Progress Report”, Iowa State University Animal Industry Report 14(1). doi: https://doi.org/10.31274/ans_air-180814-534

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Published on
01 Jan 2017
Peer Reviewed