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Improve the nutritional value and utilization of rice straw via an ensiling process with different sources of energy and nitrogen enrichment

Journal of Applied Animal Research (2022) 50(1) 333-341
DOI: 10.1080/09712119.2022.2076685
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Abstract

Ensiled rice straw using, water (RSW), molasses plus urea, and whey (RWh) were implied to investigate the ensiling processing on palatability and nutritional value of rice straw compared to untreated rice straw (URS). Using whey resulted in a significant (P

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Abo-Donia, F. M., Ahmed El-Shora, M., Abd-Elaziz Riad, W., Basuony Elgamal, N., & Abdel-Menaem El-Hamady, W. (2022). Improve the nutritional value and utilization of rice straw via an ensiling process with different sources of energy and nitrogen enrichment. Journal of Applied Animal Research, 50(1), 333–341. https://doi.org/10.1080/09712119.2022.2076685

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