Fermentation characteristics and nutritional quality of elephant grass silage added the buriti fruit peel

Fermentation characteristics and nutritional quality of elephant grass silage added the buriti fruit peel

The objective of this research was to evaluated the inclusion of buriti fruit peel as additive on the fermentation profile, losses, chemical composition and degradability of elephant grass silage. We used a completely randomized design with five levels of buriti fruit peel (0, 50, 100, 200 and 400 g...

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Bibliographic Details
Main Authors: Raimundo Ribeiro Ferreira, Leilson Rocha Bezerra, Carlo Aldrovandi Torreão Marques, Jacira Neves da Costa Torreão, Ricardo Loiola Edvan, Marcos Jácome Araújo, Diego Sousa Amorim, Hermógenes Almeida de Santana Júnior
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2017-05-01
Series:Semina: Ciências Agrárias
Subjects:
Ammonia nitrogen
By-product
Forage conservation
In situ degradation
pH.
Online Access:http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/25817

Internet

http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/25817

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