한국초지조사료학회지 (Journal of The Korean Society of Grassland and Forage Science)
- 제15권4호
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- Pages.303-309
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- 1995
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- 2287-5824(pISSN)
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- 2287-5832(eISSN)
포장건조기간 및 보존제 처리가 알팔파 곤포건초의 사료가치에 미치는 영향
Effects of Curing Periods and Preservatives on Quality of baled Alfalfa Hay
초록
An experiment was camed out in 1994 to determine the effects of curing periods and preservatives on the characteristics and forage quality of baled alfalfa(Medicago sativa L.) hay after 60 days of storage. The main plots consisted of the curing periods such as 5 and 7 days, and the subplots consisted of preservatives such as commercial propionic acid preservative, lactic inoculant and control. Temperature during storage remained lower in 7 days cured hay bale than in 5 days and didn't rise over
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