Co-Authors:
Ashbell, G., Division of Storage Grains, The Volcani Center, ARO, P.O.B.6, Bet Dagan, 50250, Israel
Theune, H.H., Institute of Grassland and Forage Research, Federal Research Centre of Agriculture (F.A.L.), Braunschweig, Germany
Sklan, D., The Hebrew University of Jerusalem, Faculty of Agriculture, Rehovot, 76-100, Israel
Abstract:
Silages were made from whole crop wheat and from separated ears and stems at two stages of growth. The stability of the silage during exposure to air was also studied. Fresh material, ears and stems harvested at the milk and dough stage, and silage and aerobic post‐silage exposure material of whole wheat plants were examined. Large differences were recorded in composition between the different parts in the fresh crop; material with 11% crude fibre and 81% digestibility in vitro was obtained from ears at the dough stage compared to 14.5% crude fibre and 75% digestibility at the milk stage. Material harvested at the dough stage was the most stable during silage and in the aerobic post‐silage exposure. The composition and amino acid content of silages is reported together with microfloral counts in crop, silages and after exposure to air. Copyright © 1984 John Wiley & Sons, Ltd
תפריט נגישות
ניגודיות עדינה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם
