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Effect of different treatments on the main nutrients, fermentation characters and in vitro digestibility of silage made from capsicum byproducts



Effect of different treatments on the main nutrients, fermentation characters and in vitro digestibility of silage made from capsicum byproducts



Archivos de Zootecnia 50(191): 323-333



Byproducts from winter capsicum crops, grown in the province of Almeria in Spain, were dried for two days before being fermented in sealed plastic bottles for 24 days with (1) no additives (controls), (2) 4% formic acid (3) a commercial compound (Fic-potenciado) containing propionic acid, ammonia, calcium and sodium propionates, sorbic acid, 1,2-propanediol and E-321 antioxidants or (4) a mixture of 50% capsicum and 50% tomato byproducts.

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Accession: 003727344

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