Ensilability and chemical composition of silages made with different mixtures of noni (Morinda citrifolia L.)

Ensilability and chemical composition of silages made with different mixtures of noni (Morinda citrifolia L.)

The ensilability and chemical composition of silages made with different proportions (100:0; 90:10; 80:20; 70:30; 60:40 and 50:50%) of foliage (fresh and pre-wilted) and noni fruit (fresh) was evaluated. Some fermentative patterns of the original forages and the chemical content of the silages were...

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Bibliographic Details
Main Authors: Yoandris Pascual Sánchez, M.Sc., Cesar Betancur-Hurtado, M.Sc., Aroldo Botello-León, Ph. D., Kirenia Pérez-Corría, M.Sc., Cristina Ruiz-Corrales, Yordan Martínez-Aguilar, Ph. D.
Format: Article
Language:Spanish
Published: Universidad Pedagógica y Tecnológica de Colombia 2019-01-01
Series:Ciencia y Agricultura
Subjects:
fermentation
foliage
food preservation
fruit
noni
wilted
Online Access:https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8802

Internet

https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8802

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