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The effects of boiling and of steaming under pressure on the chemical composition and in vitro digestibility of crop by-products

✍ Scribed by M.N.M. Ibrahim; G.R. Pearce

Publisher
Elsevier Science
Year
1982
Weight
410 KB
Volume
4
Category
Article
ISSN
0141-4607

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## Abstract The objective of this study was to evaluate the preservative and upgrading potential of urea added to whole‐crop triticale. Triticale, harvested at different growth stages according to Feekes' scale (10.51, 10.54, 11.1 and 11.2), was ensiled with four levels of urea (0, 30, 60 and 90 g