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Abstract

 

This article in AJ

  1. Vol. 54 No. 2, p. 114-115
     
    Received: May 9, 1961
    Accepted: Aug 15, 1961


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doi:10.2134/agronj1962.00021962005400020006x

Relationship between Losses of Fermentable Sugars and Changes in Organic Acids of Silage1

  1. P. C. Kearney and
  2. W. K. Kennedy2

Synopsis

Synopsis

Fermentable sugars were reduced to half of their original content under conditions simulating poorly compacted silage during the first day of fermentation. Due to the low initial sugar content of alfalfa, aerobic respiration caused greater deterioration in alfalfa than in orchardgrass. Organic acid formation in the resultant silage was related to the sugar losses.

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