Fermentation characteristics, nutritional value and palatability of ensiled seafood wastes and low quality roughages
Fish and crab processing wastes were ground and ensiled with corn stover or peanut hulls alone and with 5% dry molasses or 1% formic acid in 3.8 liter cardboard containers double lined with polyethylene. The wastes and roughages were ensiled in proportion to give dry matter levels of 40, 50 and 60%....
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| Format: | Others |
| Language: | en_US |
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Virginia Polytechnic Institute and State University
2017
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| Online Access: | http://hdl.handle.net/10919/76057 |