THE EFFECTS OF LACTIC ACID PRODUCING BACTERIA (LAB) AND UREA ON CHEMICAL COMPOSITION AND NUTRITIVE VALUE OF WHOLE-CROP BARLEY

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ROUGHANI HAGHIGHIFARD E.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Water and Soil Science Year:2002 | Volume:6 | Issue:2 Page(s): 124-147

Download Full-Text

Persian Verion

View:

1,303

Download:

Cites:

Information Journal Paper

Title

THE EFFECTS OF LACTIC ACID PRODUCING BACTERIA (LAB) AND UREA ON CHEMICAL COMPOSITION AND NUTRITIVE VALUE OF WHOLE-CROP BARLEY

Author(s)

ROUGHANI HAGHIGHIFARD E. | Issue Writer Certificate

Keywords

WHOLE-CROP BARLEYQ4

LACTIC ACID PRODUCING BACTERIA (LAB)Q4

UREAQ2

NUTRITIVE VALUEQ4

VOLATILE FATTY ACIDQ4

Abstract

This experiment was carried out to study the effects of Lactic Acid Bacteria (LAB) and UREA on chemical composition, NUTRITIVE VALUE and rumen fermentation characteristics of WHOLE-CROP BARLEY. In a completely randomized design with cross over arrangement, 4 Suffolk male lambs were used. WHOLE-CROP BARLEY was either treated with LAB solution (35% dry matter) at the rate of 2 L/ton herbage fresh weight or UREA (55% dry matter) at the rate of 40 Kg/ton dry matter herbage and ensiled for 60 days.Low dry matter silages had lower pH and higher residual water soluble carbohydrates, ammonia-N, lactic acid and ethanol and higher lactate: acetate ratios. LAB resulted in higher lactic acid content and lactate: acetate ratios. DM (P<0.001), OM (P<0.01), NDF (P<0.05), ADF (P<0.01) and total nitrogen (TN) digestibility increased with additives. Mean rumen ammonia-N concentration and pH significantly (P<0.05) increased with UREA-treated silages. Rumen propionate concentration was significantly (P<0.01) higher with LAB-treated silages than with UREA-treated ones. The results indicated that the addition of LAB at the rate of 2 L/ton fresh weight to WHOLE-CROP BARLEY at 35% dry matter enhanced fermentation and NUTRITIVE VALUE.

Cites

No record.

References

No record.

Cite

APA: Copy

ROUGHANI HAGHIGHIFARD, E.. (2002). THE EFFECTS OF LACTIC ACID PRODUCING BACTERIA (LAB) AND UREA ON CHEMICAL COMPOSITION AND NUTRITIVE VALUE OF WHOLE-CROP BARLEY. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), 6(2), 124-147. SID. https://sid.ir/paper/368215/en

Vancouver: Copy

ROUGHANI HAGHIGHIFARD E.. THE EFFECTS OF LACTIC ACID PRODUCING BACTERIA (LAB) AND UREA ON CHEMICAL COMPOSITION AND NUTRITIVE VALUE OF WHOLE-CROP BARLEY. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES)[Internet]. 2002;6(2):124-147. Available from: https://sid.ir/paper/368215/en

IEEE: Copy

E. ROUGHANI HAGHIGHIFARD, “THE EFFECTS OF LACTIC ACID PRODUCING BACTERIA (LAB) AND UREA ON CHEMICAL COMPOSITION AND NUTRITIVE VALUE OF WHOLE-CROP BARLEY,” WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), vol. 6, no. 2, pp. 124–147, 2002, [Online]. Available: https://sid.ir/paper/368215/en

Related Journal Papers