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What is Nutritional Value of Cassava Silage and Hay about?

The study evaluates the fermentation and nutritional value of the aerial part of cassava (Manihot esculenta Crantz) when processed into silage and hay. It finds that wilting increases dry matter concentration without affecting soluble carbohydrates, while ensiling reduces hydrocyanic acid levels. The research highlights the potential of cassava

Author

hyybaaz

Language

EN