Improve the nutritional value and utilization of rice straw via an ensiling process with different sources of energy and nitrogen enrichment

Improve the nutritional value and utilization of rice straw via an ensiling process with different sources of energy and nitrogen enrichment

Ensiled rice straw using, water (RSW), molasses plus urea, and whey (RWh) were implied to investigate the ensiling processing on palatability and nutritional value of rice straw compared to untreated rice straw (URS). Using whey resulted in a significant (P < .05) progress in fermentation coeffic...

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Bibliographic Details
Main Authors: Fawzy Mohamed Abo-Donia, Mohamed Ahmed El-Shora, Wasef Abd-Elaziz Riad, Nabeel Basuony Elgamal, Wael Abdel-Menaem El-Hamady
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Series:Journal of Applied Animal Research
Subjects:
Ensiling
molasses plus urea
whey
palatability
digestibility
Online Access:https://www.tandfonline.com/doi/10.1080/09712119.2022.2076685

Internet

https://www.tandfonline.com/doi/10.1080/09712119.2022.2076685

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