A trait determining the feed value of red clover, expressed as the percentage of leaf mass relative to the total mass of the above-ground plant part. It is a key breeding indicator reflecting the concentration of protein and nutrients in the biomass.
In the reference
14
varieties
crop Red clover,
where this is mentioned in the description.
The leafiness of red clover is measured as the ratio of leaf mass to the total mass of the above-ground plant part, dried during the flowering or budding stage, and expressed as a percentage. Values for this trait typically vary within the range of 30–55%, with 40–45% considered good, while 50–55% is characteristic of high-yielding varieties.
High leafiness directly correlates with feed quality, ensuring an increased content of digestible protein, vitamins, and amino acids. Breeding for an increased proportion of leaf mass is a priority; however, it requires adherence to harvesting technologies that account for clover's susceptibility to high leaf loss during mechanical processing.
General information about the subject — on the page
Leafiness.
Varieties of Red clover mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.