Effects of Different Dry Matter Levels and Additives on the Fermentation Quality and In Vitro Digestibility of Legume-Cereal Forage Crop Mixture Silage

This study aimed to evaluate the effects of different dry matter (DM) levels and additive applications on the fermentation characteristics, chemical composition, microbiological profile, aerobic stability, and in vitro digestibility of silages prepared from a mixture of legume and cereal forage crop...

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Bibliographic Details

Published in:	Turkish Journal of Agriculture: Food Science and Technology
Main Authors:	Suna Söğüt, Kadir Erten, Fisun Koç
Format:	Article
Language:	English
Published:	Hasan Eleroğlu 2025-10-01
Subjects:	legume-cereal forage crop mixture resin fermentation in vitro digestibility dry matter
Online Access:	https://agrifoodscience.com/index.php/TURJAF/article/view/8217