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Effect of wilting in the field on the nutritive value of lucerne



Effect of wilting in the field on the nutritive value of lucerne



Trabajos, Instituto de Economia y Producciones Ganaderas del Ebro (25): 13



Wilting of lucerne for 4-6 h in the field before industrial drying can result in reductions in the water content from 25% to 57% depending on and weather conditions with a consequent saving of energy during subsequent drying. The quality of meal was almost equal to that of meal dried immediately after cutting.

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Accession: 000645755

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