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.)

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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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