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Additives effect on chemical composition and quality of sisal co-product silage

Brandão, Luiz Gustavo Neves; Pereira, Luiz Gustavo Ribeiro; Azevêdo, José Augusto Gomes de; Santos, Rafael Dantas dos; Araújo, Gherman Garcia Leal de

Fermentation profile and nutritional value of sisal co-product silage (SC) subjected to seven treatments (additives), were evaluated. The SC was ensiled in natura and added with: soy meal, urea, wheat meal, palm kernel cake, A. sisalana dust, licuri cake and cottonseed cake. Experimental silos with capacity for approximately 15 kg of silage, were used. The silos were opened 60 days after ensilage process. It wa...

Date: 2013 | Origin: Oasisbr

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