Study of peas as a forage for ruminants.III.Influence of chopping length on fermentation indices, consumption and digestibility of silage
1997
Kirilov, A. | Najdenov, T. (Institut po Furazhite, Pleven (Bulgaria))
It was found that poor and very good silage were prepared from peas with low and very high content of dry matter, respectively, regardless of chopping length.An additional favourable effect was exerted by the decrease of chopping length from 10 to 0.4 cm in the range between them.The fine chopping to 4 mm increases the consumption of the silages by 14.6 compared to the chopping to 14 mm but there is a tendency to a decrease of the digestibility of organic matter and crude fiber particulary in case of ad libitum feeding.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Institute of Agricultural Economics