Red clover (Trifolium pratense)
Red clover is best adapted to fertile, well-drained soils of the piedmont and mountains of the Southeast. Stands usually last about two to three years. Red clover is an erect, short-lived perennial legume, with numerous stems arising from a thick crown. Growth occurs from March to November, with about 50% yield in April to June. Annual yields range from 3 to 4 tons per acre. When grown for hay, red clover is usually grown in mixture with orchardgrass, but it is often mixed with tall fescue. Hay quality ranges from 60 to 65% digestibility and 12 to 16% crude protein, but declines rapidly with maturity (52 to 56% digestibility). In pastures the vegetative growth is more than 70% digestible and 18% crude protein. It also contains relatively high calcium, phosphorus, and magnesium. Both leaves and stems are consumed.
Luginbuhl, J-M. 2006. Pastures for Meat Goats. In: Meat Goat Production Handbook, ed. T.A. Gipson, R.C. Merkel, K. Williams, and T. Sahlu, Langston University, ISBN 1-880667-04-5.
