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- W2372227103 abstract "The impact of different water contents(15%,25%,35%) on rotting patterns and quality of alfalfa bales was studied through single-factor experimental design.The alfalfa bales were placed in a temperature controlled room(25℃) for 16 days and sampled every other day.Results showed that mildewed alfalfa bales increased as water content increased and storage time until day 9,then sharply declined.Crude protein content increased initially then decreased slightly along with storage time(P0.05).Both ether extract and soluble sugar content decreased along with storage time(P0.05).These results suggested that the water content of alfalfa bales should be maintained below 15%.Crude protein content of alfalfa bales increased while both ether extract and soluble sugar content decreased as alfalfa bales mildewed." @default.
- W2372227103 created "2016-06-24" @default.
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- W2372227103 date "2012-01-01" @default.
- W2372227103 modified "2023-09-25" @default.
- W2372227103 title "Effects of Different Water Contents on Rotting Patterns and Quality of Alfalfa Bales" @default.
- W2372227103 hasPublicationYear "2012" @default.
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