White clover is valued for its high crude protein content in dry matter, which reaches 20–28% under optimal cultivation conditions. The protein level is determined by the genetic characteristics of the cultivar, the growth stage, and agronomic management of the sward.
In the reference
21
varieties
crop White clover,
where this is mentioned in the description.
Crude protein content in white clover is measured as a percentage or in grams per kilogram of dry matter. With intensive agronomic practices and favorable nutritional conditions, protein levels consistently exceed 20%, and values of up to 28% have been recorded in experimental conditions under specific harvesting regimes. Protein accumulation is directly influenced by the plant's growth stage, varietal characteristics—specifically differences between small-leaved and large-leaved forms—and mineral nitrogen availability.
The high protein value of white clover requires management of its proportion in pasture mixtures, which is recommended at 30–50%. Excessive consumption of the plant by livestock due to high protein content poses a risk of ruminal tympany in ruminants. From a breeding perspective, this trait is highly heritable, allowing for targeted selection to improve the forage quality of this crop.
General information about the subject — on the page
Protein content.
Varieties of White 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.