Effect of tannin addition on losses and fermentation profile of soybean silage.
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
Descripción
Silage of legumes is an alternative to increase the protein level in animal diets. Although presenting high nutritive value, legumes generally have bad characteristics for an adequate fermentation (Tabacco et al., 2006). A common practice is the use of additives to improve the quality of the ensiled material. So, the objective of this work is to evaluate the effect of commercial tannin addition on fermentation characteristics and losses during the soybean ensiling process.
Palabras clave
Soybean silage