To evaluate fall rye with reduced extract viscosity for improved feed efficiency in swine diets resulting from decreased soluble pentosans and improved nutrient availability from the rye grain and to continue to select for decreased extract viscosity in fall rye populations.
Lead Researcher (PI): Grant McLeod
Institution: Agriculture & Agri-Food Canada
Total WGRF Funding: $31,750
Start Date: 2001
Project Length: 3 Years