الفهرس 
Nonstructural carbohydrate contentOnly 14 pages are availabe for public view
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Abstract
P’ermen-tat ion characteris t i c s and Nutrit ional Value of so::ie A g r i c u l t u r a l By-Products Ens iled with Monens in and Added Energy* In this s t u d y some a g r i c u l t u r a l by products e~ga corn stovel-, corn cobs and rice straw vere ensiled in labors-Lory s ilos with different Levels of a v a i l a b l e carbo!l;rtlra-Lcs such as molasses, v-inasse or starch with or ~dth0~rlmtn ensln (5 pprn) 0 Effect of these additives on the quality of silages were ~?valuat.ede The results inCicatcd th2.t: -7 3- kcr nonensiled siia.ges, DM content was q u i t e variablebct:.:een treatments but the dif’f erences were not signi- Ticant* After e~siling, Dl4 contents did not differe among treatments f o r the stover, cobs and straw silages and no t r e n d s due to monensin or increasing levels of ,zva Llzblc carbohydrates were apparent o 2- I’4onensil? incombi~ation with 6:: ndasses tended to increase IVXU (~/9.05) f o r corn stover, corn cobs and 17i.c~ straw s ilages.