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Efecto de distintos tratamientos sobre los principios nutritivos, caracteristicas fermentativas y digestibilidad in vitro de ensilados de subproducto de pimiento


, : Efecto de distintos tratamientos sobre los principios nutritivos, caracteristicas fermentativas y digestibilidad in vitro de ensilados de subproducto de pimiento. Archivos de Zootecnia 50(191): 323-333

A study about the effect of some additives on the evolution of different nutritional and fermentative parameters in byproducts of hothouse pepper cultivations after 24 days of silage was carried out. Additives were used in the following amounts: i) formic acid, ii) a commercial product: Fic-potenciado, composed by propionic acid and salts derivates, iii) a mixture of pepper and tomato byproducts.

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