By-Products to Cattle W. A. HARRIS AND ROBERT H. COTTON The purposes of the present study were: 1. to compare various methods of ensiling beet tops, 2. to find how best to utilize the ensilage in cattle feeding, and 3. to compare various protein levels in a beet belt ration. The results given here are preliminary since the objectives have been only partially achieved. Ensiling was selected as a...

Abstract: The objective of this work was to evaluate the nutritional value silages from tall-sized and dwarf elephant grass (Pennisetum purpureum) genotypes, intercropped or not with butterfly pea (Clitoria ternatea). experiment performed in randomized complete blocks, a 4x2 factorial arrangement (four genotypes × two cropping systems). were: IRI-381 Elephant B, tall sized; Taiwan A-146 2.37 Mo...

Abstract There is evidence for the beneficial effects of forage peanut on nutritive value and fermentation profile silages; however, its sugarcane silage have not been determined. The objective study was to evaluate chemical composition, profile, microbial dry matter recovery (DMR) containing various amounts (Arachis pintoi cv. Belmonte) (0%, 25%, 50%, 75% a fresh basis), treated or untreated w...

Abstract Background Silage is achieved by anaerobic fermentation of lactic acid bacteria. However, harvest stage and Lactiplantibacillus plantarum ( L. ) content affect the changes microbial community in silage, which play an important role silage quality mycotoxin levels. The current study evaluated effects exerted application on fermentation, mycotoxins bacterial whole-crop corn at different ...

Abstrak. Pakan merupakan kebutuhan utama pada ternak dan salah satu faktor keberhasilan dalam memaksimalkan produktifitas hasil peternakan. Hijauan atau limbah dari pertanian adalah sumber pakan untuk ternak. Ternak Ruminansia perlu cara baru memenuhi nilai nutrisinya yakni dengan pembuatan total mixed ration (TMR) meningkatkan TMR mudah mengalami kerusakan karena mengandung nutrisi yang kompli...

Rope is a condition of bacterial decomposition of bread which leads to a peculiar slimy or ropy consistency of portions of the interior of the loaf, produces an odor resembling that of ensilage, and renders the loaf unacceptable. During summer months the loss of bread through the development of rope may be very great, and individual bakeries may become so thoroughly infected that they can be op...