Kemijske i bakterioloske promjene u procesu siliranje sirove kukuruzne prekrupe sa i bez uree.
1985
Steiner Z. | Jurkovic Z. | Kalinovic D. | Vrbanic J.
In this investigation urea has been added to raw maize chop before ensiling. Relative to the source material, the added urea quantity increased the protein level by 26.9%, counted per 100% of dry matter. Losses due to fermentation were very small, being up to 0.5%. The total volatile fatty acids content was higher in the experimental silage during the first weeks of ensiling. Addition of urea brings about intensive increase of lactic acid bacteria quantity.
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