FERMENTATIVE EVALUATION OF THE ARTICHOKE (<i>CYNARA SCOLYMUS L.</i>) BY-PRODUCT ENSILAGE ON THREE LEVELS OF MICROSILO
Abstract
The fermentative indicators evolution has been studied during 50 days of silage in the agro-industrial artichoke by-product (Cynara scolymus, L). The samples were analyzed at different sampling days (1, 2, 3, 4, 8, 12, 24 and 50), in three fractions of the microsilo (botton, medium and top). The pH stabilized in the fi rst 12 days. The lactic and acetic acids content was different between the sampling days (p<0.001), but the differences between fractions were not significatives. Water soluble carbohydrates content was different between the different ensiling days (p<0.001). No changes on pH have found and lactic or acetic acids and water soluble carbohydrates between the fractions evaluated. We can conclude that crude artichoke by-product will be suitable to be conserved by ensilage.Downloads
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