Relationship between Losses of Fermentable Sugars and Changes in Organic Acids of Silage1
- P. C. Kearney and
- W. K. Kennedy2
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.Please view the pdf by using the Full Text (PDF) link under 'View' to the left.
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