Quality of Persian clover silages and nutrient digestibility of rations and nitrogen balance in fattened pigs

The silages were made from fresh clover (control), clover with 2% of molasses, wilted clover and clover with 5% of sliced sugar beets. All the additives and wilting of forage before ensiling improved the quality of silages. Using silage from wilted clover as a component of rations for fattened pigs...

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Bibliographic Details
Published inActa Academiae Agriculturae ac Technicae Olstenensis. Zootechnica (Poland) no. 269/28
Main Authors Rydzik, W, Lewicki, C, Rusiecka, I, Kaszuba, J. (Akademia Rolniczo-Techniczna, Olsztyn (Poland))
Format Journal Article
LanguagePolish
Published 1985
Subjects
ADDITIF AUX ALIMENTS DES ANIMAUX
ADITIVO DE PIENSOS
BETTERAVE SUCRIERE
CALIDAD
CERDO
COMPOSICION
COMPOSITION
DIGESTIBILIDAD
DIGESTIBILITE
ENGORDE
ENGRAISSEMENT
ENSILADO
ENSILAGE (PRODUIT)
ENSILAGE (TRAITEMENT)
ENSILAJE
FANAISON
FORRAJE VERDE
FOURRAGE VERT
MARCHITAMIENTO
MELASSE
MELAZA
PORCIN
QUALITE
RACION
RATION
REMOLACHA AZUCARERA
TRIFOLIUM RESUPINATUM
VALEUR NUTRITIVE
VALOR NUTRITIVO
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Summary:The silages were made from fresh clover (control), clover with 2% of molasses, wilted clover and clover with 5% of sliced sugar beets. All the additives and wilting of forage before ensiling improved the quality of silages. Using silage from wilted clover as a component of rations for fattened pigs resulted in a decrease of the digestibility of crude protein but not in decrease of nitrogen retention in the pigs
Bibliography:8700144
Q54
Q52
ISSN:0324-9239