Journal ArticleOPEN ACCESS

Effect of combined lactic acid bacteria at the ensiling of rice straw with whey or molasses plus urea on degradability, palatability, digestibility, and nutritive values.

  • Abo-Donia F
  • Elgaml N
  • El-Shora M
  • et al.
Animal Bioscience (2021)
DOI: 10.5713/ab.20.0730
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Abstract

… The taste of the silage, which was defined as 159 existence nice, pleasant, or fruity, was measured as defined by [14]. A subsample10 g forage 160 … silage instability [29]. A study by [26] states that the buffering capacity of silages increases 339 with the addition of urea …

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APA

Abo-Donia, F. M., Elgaml, N. B., El-Shora, M. A., Riad, W. A.-E., & El-Hamady, W. A.-M. (2021). Effect of combined lactic acid bacteria at the ensiling of rice straw with whey or molasses plus urea on degradability, palatability, digestibility, and nutritive values. Animal Bioscience. https://doi.org/10.5713/ab.20.0730

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