Ensilability and chemical composition of silages made with different mixtures of noni (Morinda citrifolia L.)

The ensilability and chemical composition of silages made with different proportions (100:0; 90:10; 80:20; 70:30; 60:40 and 50:50%) of foliage (fresh and pre-wilted) and noni fruit (fresh) was evaluated. Some fermentative patterns of the original forages and the chemical content of the silages were...

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Autores:

Tipo de recurso:

Fecha de publicación:

2019

Institución:

Universidad Pedagógica y Tecnológica de Colombia

Repositorio:

RiUPTC: Repositorio Institucional UPTC

Idioma:

eng
spa

OAI Identifier:

oai:repositorio.uptc.edu.co:001/10620

Acceso en línea:

https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8802
https://repositorio.uptc.edu.co/handle/001/10620

Palabra clave:

fermentation
foliage
food preservation
fruit
noni
wilted
conservación de alimento
fermentación
follaje
fruta
secado
noni

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