Influence of heat processing and lucerne hay addition on chemical composition, nutritive value and quality in potato silages
1997
Djordjevic, N. (Faculty of Agriculture, Belgrade - Zemun (Yugoslavia). Livestock Research Institute) | Koljajic, V. | Grubic, G. | Pavlicevic, A. | Glamocic, D. | Dinic, B.
In this paper the influence of heat processing and lucerne hay addition (0, 10 and 20) on chemical composition, nutritive value and quality in potato silages was studied. The lucerne hay addition achieved the increase in dry matter and net energy value, crude protein, crude lipids and ash in silages, while the NFE content was lowered. The increase in dry matter content influenced the fermentation process, particularly the amount of lactic acid, which was simultaneously increased, while there was no butyric acid. The heat processing of potato had influence on final fermentation products in a way that there was more lactic, acetic and butyric acids, with lower pH value
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Эту запись предоставил Unassigned data from Yugoslavia