2022
DOI: 10.17582/journal.aavs/2022/10.7.1649.1658
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Influence of Different Variety and Wilting Treatment on the Nutritive Value of Whole Plant Sorghum Silage

Abstract: Our objective was to investigate the effect of different variety and wilting treatment on silage quality and in vitro degradability of whole-plant sorghum. Three sorghum varieties (Numbu, Super 1 and Samurai 1) were ensiled either fresh or wilted and evaluated in a 2 x 3 factorial arrangement. Based on sensory evaluation, colour, smell and sensory index increased after wilting treatment (P < 0.01). Based on chemical quality, pH and NH 3 -N values were lower in wilted groups than in unwilting sorghum silage (P … Show more

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