Publication Date:
1938-04-01
Description:
The chemical composition of eight samples of fresh material and ninety-one samples of different kinds of silage has been determined. The crude protein varied from about 10 to 20 %. Judging by the appearance and edibility of the material, the silage samples made by the A.I.V. process were almost uniformly good. Their pH values were mainly between 3·5 and 3·8, and they contained less volatile acids and volatile bases than the other silages, and showed the highest proportions of lactic to acetic acid and amino-acids to volatile bases. The results as a whole show a fairly close agreement between pH., volatile acids and volatile bases, but attention is directed to the possibility of anomalous figures when, through secondary changes, the pH value has risen to about 6 or 7.
Print ISSN:
0021-8596
Electronic ISSN:
1469-5146
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
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