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This study evaluates the effects of storage time, salt addition, and type of additive on the quality of Maralfalfa silage in Niger. Results indicate that 60-day storage and the addition of 4% salt significantly improve microbiological stability and sensory characteristics, leading to lower pH and better texture. The findings suggest that combining salt with energy by-products like wheat or rice bran enhances silage quality, providing sustainable forage solutions for livestock during the dry season.

Author

Hamza Seydou Korombé

Language

EN