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:	Sánchez, Yoandris Pascual, Betancur-Hurtado, Cesar, Botello-León, Aroldo, Pérez-Corría, Kirenia, Ruiz-Corrales, Cristina, Martínez-Aguilar, Yordan
Format:	Online
Language:	eng
Published:	Universidad Pedagógica y Tecnológica de Colombia 2019
Subjects:	fermentation foliage food preservation fruit noni wilted conservación de alimento fermentación follaje fruta secado
Online Access:	https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8802
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