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THE DIGESTIBILITY AND PALATAB1LITY OF HIGH‐MOISTURE LEGUME SILAGES WITH DIFFERENT CHEMICAL ADDITIVES
Author(s) -
Hidiroglou M.,
Tessier J. L.,
Dermine P.
Publication year - 1965
Publication title -
grass and forage science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.716
H-Index - 56
eISSN - 1365-2494
pISSN - 0142-5242
DOI - 10.1111/j.1365-2494.1965.tb00397.x
Subject(s) - silage , palatability , wilting , agronomy , legume , moisture , chemistry , zoology , urea , food science , biology , biochemistry , organic chemistry
The effects of wilting and of various chemical additives on the digestibility and palatability of wet legume silages are reported. These silages showed most of the characteristics associated with the ensiling of wet herbage with a low content of soluble carbohydrate. Digestibility of all silages by wether lambs was low and exhibited little difference that might be attributed to the treatments. The untreated silage or the one sprayed with valeric/isovaleric acid, just before feeding, were more palatable to dairy heifers. Silage consumption was sharply reduced when urea was added during ensiling.