[The quality of alfalfa silage depending on the preservative and the dry matter content]
1988
Dinic, B. (Institut za krmno bilje, Krusevac (Yugoslavia))
The effect of two preservatives (formic and sulphuric acid) on the quality of alfalfa silage, has been studied. The tested preservatives were used in various doses. There was a highly significant difference between silage with and without preservatives in the degree of sourness, the NH3-N percentage and the butyric and acid content. There was a significant difference in the content of NH3-N and ph between silage with 5 l/t of formic acid and 3 l/t sulphuric acid, to the advantage of the former. The level of dry matter had a highly significant effect on the formation of acetic acid and ammoniacal nitrogen. The best grade, between first and second class, was given to silage preserved in formic acid of 5 l/t. Silage preserved with formic acid of 3 l/t was second class, while silage with sulphuric acid of 5 l and 3 l/t of green mass was also second class although somewhat poorer. Silage without preservatives was placed in the fifth class.
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