id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-79829	Rinne, Marketta; Franco, Marcia; Jalava, Taina; Järvenpää, Eila; Kahala, Minna; Blasco, Lucia; Siljander-Rasi, Hilkka; Kuoppala, Kaisa	Carrot by-product fermentation quality and aerobic spoilage could be modified with silage additives	2019	11	.pdf	application/pdf	6594	296	59	By-products such as carrot derived feed materials may also have positive effects in feeding of livestock as it is read- ily consumed and is rich in e.g. carotene. Type of raw material and additive effects on the composition and quality of ensiled carrot by-products in Experiment 2 (10 kg fresh matter per bucket) after 21 days in room temperature Carrot with pieces Carrot without pieces SEM p-value Control LAB1 FA Control LAB1 FA R C LAB1 C FA LAB1 FA DM, g kg-1 60 61 75 60 64 75 0.9 0.46 0.17 <0.01 <0.01 Chemical composition, g kg-1 DM Ash 88 87 67 79 78 66 0.7 <0.01 0.47 <0.01 <0.01 CP 72 73 78 71 71 82 0.6 0.95 0.62 <0.01 <0.01 WSC 10 11 394 6 6 245 1.7 <0.01 0.89 <0.01 <0.01 pH 3.60 3.58 3.80 3.73 3.77 3.78 0.012 <0.01 0.73 <0.01 <0.01 Ammonia N, g kg-1 N 29 28 150a 29 28 165a 6.1 0.51 0.82 <0.01 <0.01 Fermentation acids, g kg-1 DM Lactic acid 192 190 2 139 141 6 3.0 <0.01 0.98 <0.01 <0.01 Acetic acid 53.1 52.3 5.9 33.6 35.7 6.4 0.70 <0.01 0.61 <0.01 <0.01 Propionic acid 4.7 4.5 0.9 4.0 4.2 0.9 0.09 0.03 0.92 <0.01 <0.01 Butyric acid 0.34 0.33 0.27 0.33 0.31 0.27 <0.01 0.41 0.14 <0.01 <0.01 Weight loss, % 0.21 0.63 0.25 0.38 0.46 0.13 0.094 0.65 0.03 0.30 <0.01 Yeast1), cfu g-1 <1.0×103 4.8×103 6.1×103 2.8×103 <1.0×103 <1.0×103 1.2×103 0.05 0.42 0.20 0.59 Lactic acid bacteria, cfu g-1 2.0×108 2.2×108 1.8×104 1.5×108 1.1×108 3.1×105 2.7×107 0.06 0.77 <0.01 <0.01 AGRICULTURAL AND FOOD SCIENCE M. Rinne et al. (2019) 28: 59–69 67 Discussion The composition of the carrot by-product raw materials was rather well comparable to the reference values for whole carrots (Luke 2019).	cache/afs-79829.pdf	txt/afs-79829.txt