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Start Over Author "GONÇALVES, L. C." Region minas gerais (brazil)
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1. Effect of grain maturity stage on the quality of sorghum BRS-610 silages.

Author

Júnior, W. G. Faria, Gonçalves, L. C., Júnior, G. O. Ribeiro, Carvalho, W. T. V., Maurício, R. M., Rodrigues, J. A. S., Faria, W. G., Saliba, E. O. S., Rodriguez, N. M., and Borges, A. L. C. C.

Subjects
SORGHUM, GRAIN, FERMENTATION, DOUGH
Abstract

The article reports on a study on the effects of sorghum BRS-610 grain silages as it reached maturity stage after 56 days of fermentation conducted at National Research Center of Corn and Sorghum, Minas Gerais, Brazil from 2005 to 2006. The study shows that the quality of fermentation and nutritional value is relative to grain maturity stage as it indicates that milky to dough and dough stages show good fermentation quality and nutritional value.

Published
2011
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