Selecting for palatability in festuca arundinacea schreb

Abstract

Plants of numerous Festuca arundinacea cultivars and strains were evaluated for palatability, using two methods; a relative softness of leaf technique and a grazing technique. The softness of leaf technique, as measured by hand, provided a useful method to distinguish palatable from unpalatable plants. Grazing trials have confirmed a preference for soft‐leafed plants selected in this way.