Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/920962
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dc.contributor.authorCARNEIRO, J. da C.
dc.contributor.authorOLIVEIRA, J. S. e
dc.contributor.authorALMEIDA, J. C. C.
dc.contributor.authorAZEVEDO, F. H. V.
dc.contributor.authorGOMES, R. S.
dc.contributor.authorKREMPSER, P. M.
dc.contributor.authorRIBEIRO, E. T.
dc.contributor.authorLIMA, J. C. F.
dc.contributor.authorRIBEIRO, M. T.
dc.date.accessioned2024-06-20T18:55:01Z-
dc.date.available2024-06-20T18:55:01Z-
dc.date.created2012-03-30
dc.date.issued2011
dc.identifier.citationIn: INTERNATIONAL SYMPOSIUM ON FORAGE QUALITY AND CONSERVATION, 2., 2011, Piracicaba. Proceedings... Piracicaba: Escola Superior de Agricultura Luiz de Queiroz, 2011.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/920962-
dc.descriptionSilage of legumes is an alternative to increase the protein level in animal diets. Although presenting high nutritive value, legumes generally have bad characteristics for an adequate fermentation (Tabacco et al., 2006). A common practice is the use of additives to improve the quality of the ensiled material. So, the objective of this work is to evaluate the effect of commercial tannin addition on fermentation characteristics and losses during the soybean ensiling process.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectSoybean silage
dc.titleEffect of tannin addition on losses and fermentation profile of soybean silage.
dc.typeArtigo em anais e proceedings
riaa.ainfo.id920962
riaa.ainfo.lastupdate2024-06-20
dc.contributor.institutionJAILTON DA COSTA CARNEIRO, CNPGL; JACKSON SILVA E OLIVEIRA, CNPGL; J.C.C. ALMEIDA, UFRRJ; F.H.V. AZEVEDO, UFJF; R. S. GOMES, UFJF; P.M. KREMPSER, UFJF; E. T. RIBEIRO, UFRRJ; JUNIOR CESAR FERNANDES LIMA, CNPGL; MARLICE TEIXEIRA RIBEIRO, CNPGL.
Appears in Collections:Artigo em anais de congresso (CNPGL)

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