CHANGES IN THE ENSILABILITY AND NUTRITIONAL VALUE OF PERENNIAL LEGUMINOUS HERBS DEPENDING ON THE PLANT FORMATION PHASE AND THE DEGREE OF WILTING |
| 3 | |
| 2011 |
| scientific article | 636.085 | ||
| 149-152 | perennial leguminous herbs, wilting, chemical composition, nutritional value, ensilability |
| We have analyzed the degree of influence of various factors such as species of perennial leguminous herbs, their
development stage, dehydration at wilting on the chemical composition, nutritional value and suitability for silage.
An assessment is made of the ways to improve ensilability with the account of the changes in the nutritional value of
initial raw material. |
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