Chemical composition and fermentation characteristic in cassava (“Manihot” sp.) silages with different proportion of grape wine residue Composição química e características fermentativas de silagens de maniçoba ("Manihot" sp.) com percentuais de co-produto de vitivinícolas desidratado
The effects of inclusion of grapewines residue (GR) levels (0, 8, 16 and 24%) on the chemical composition and fermentation characteristics of cassava silages were studied. PVC silos tubes were used and opened after 60 days of fermentation for chemical analyses. The design used was the completely ran...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal da Bahia
2008-06-01
|
| Series: | Revista Brasileira de Saúde e Produção Animal |
| Online Access: | http://revistas.ufba.br/index.php/rbspa/article/view/861 |