Lucerne and red clover conservation by method of ensiling
2006
Dinic, B., Institut za istrazivanja u poljoprivredi Srbija, Krusevac (Serbia). Centar za krmno bilje | Djordjevic, N., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Lugic, Z., Institut za istrazivanja u poljoprivredi Srbija, Krusevac (Serbia). Centar za krmno bilje | Lazarevic, D., Institut za istrazivanja u poljoprivredi Srbija, Krusevac (Serbia). Centar za krmno bilje | Markovic, J., Institut za istrazivanja u poljoprivredi Srbija, Krusevac (Serbia). Centar za krmno bilje
Contemporary approach of lucerne and red clover ensiling technology include knowing the biomass quality in sense of sugar content, buffer capacity, i.e. ensilability. Successfully ensiling of lucerne and red clover is based on wilting, mixing with easily ensiling biomass, carbohydrate foods supplementation, biological additives use (lactic acid microoragnism and enzymes) and chemical conservators.
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