Changes of crude protein by wilting and ensilaging of alfalfa
LOUČKA, R. Změny dusíkatých látek zavadáním a silážováním vojtěšky. Náš chov, 2011, roč. 71, č. 3, s. 54-55.{INTLINK}
Year | 2011 |
Cathegory | Publication in specialized journals |
Internal link | 11015.pdf |
Abstract | Wilting and fermentation¸ especially of alfalfa with lower content of DM (31,5 %), was significantly increased proportion of more soluble non-protein fraction (A) of crude protein at the expense of soluble protein fractions (B). Significantly higher proportion of retention fraction B was found in silage preserved with chemical preservatives in comparison with a bacterial silage inoculant and no added preservatives. |
VÚŽV v.v.i. > List of our publications >