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

Ensilability and chemical composition of silages made with different mixtures of noni (Morinda citrifolia L.) by Sánchez, Yoandris Pascual, Betancur Hurtado, Cesar, Botello León, Aroldo, Pérez Corría, Kirenia, Ruiz Corrales, Cristina, Martínez Aguilar, Yordan

Published 2019

Artículo de revista