Effect of amylases and storage length on losses, nutritional value, fermentation, and microbiology of silages of corn and sorghum kernels
Tatiane Fernandes, Karina Toledo da Silva, Beatriz Ferreira Carvalho, Rosane Freitas Schwan, R.A.N. Pereira, Marcos Neves Pereira, Carla Luiza da Silva Ávila
Topics & Concepts
SilageDry matterFermentationChemistryFood scienceAmylaseStarchLactic acidRumenAnimal scienceSorghumBiologyAgronomyBacteriaBiochemistryEnzymeGeneticsRuminant Nutrition and Digestive PhysiologyPhytase and its ApplicationsFood composition and properties