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Study on making baled silage from selected forage crops and pasture grasses. III. Evaluation of chemical components and energy contents of baled silages with selected forages



Study on making baled silage from selected forage crops and pasture grasses. III. Evaluation of chemical components and energy contents of baled silages with selected forages



Journal of the Korean Society of Grassland Science 16(1): 87-92



The quality of silages, made from whole crop barley, rye, spring oats, Italian ryegrass orchardgrass lucerne and grass-legume pasture mixtures, were evaluated using baled (BS) or conventional (CS) silages. Crops were harvested at the stage of the greatest dry matter accumulation (hard dough for barley, soft dough for rye and oats, late flowering for Italian ryegrass and other pasture species), and bales were wrapped with 0.05 mm thick polyethylene film and stored for six months in stack silos.

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Accession: 002970108

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