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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书目信息
页码
v.219-221(8-9)
其它主题
Bacterias acidolacticas; Ensilage produit; Fermentacion; Perdidas; Proteinas; Bacterie lactique; Acidos grasos
注释
4 graphs; 6 ref. Summary (En).
翻译的标题
英语.
Chemical and bacteriological changes during the ensiling of corn meal with and without urea.
类型
Journal Article; Journal Part; Summary
来源
Krmiva (Yugoslavia). (Aug-Sep 1985). v. 27(8-9) p. 219-221.
团体作者
Poljoprivredni fakultet, Osijek (Yugoslavia)
Institut Agronomique et Veterinaire Hassan 2, Rabat (Morocco).
2012-11-15
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