About this document
A Review On Fermentation Quality of Paddy Straw Silage by Deise Dalazen Castagnara is a document available to read on EtoBox.
The document reviews the fermentation quality of paddy straw silage. It discusses how paddy straw has low nutritive value and is often burned, causing pollution. Ensiling is presented as a way to improve the value of paddy straw through scientific methods. Key factors that influence silage quality like water soluble carbohydrates and microbes are examined. The use of additives like molasses, urea, and lactic acid bacteria to control fermentation and enhance nutrient content is also explored.
- Author
- Deise Dalazen Castagnara
- Language
- EN