Effects of amylase and glucoamylase on rehydrated corn ensiled for an extended period: nutritive value, fermentation profile, and amylolytic activity

Jamille D. O. Batistaa Department of Animal Science, Great Dourados Federal University, Dourados, Brazil

Jefferson R. Gandrab Institute of Agrarian and Regional Development, Federal University of Southern and Southeastern Pará, Marabá, Brazil

https://orcid.org/0000-0002-4134-5115

Tiago A. Del Vallec Campus Itaqui, Federal University of Pampa, Itaqui, Brazil

Caio S. Takiyad Department of Animal Sciences and Industry, Kansas State University, Manhattan, USA

https://orcid.org/0000-0003-3262-9762

Rafael H. T. B. de Goesa Department of Animal Science, Great Dourados Federal University, Dourados, Brazil

Euclides R. Oliveiraa Department of Animal Science, Great Dourados Federal University, Dourados, Brazil

Érika R. S. Gandrab Institute of Agrarian and Regional Development, Federal University of Southern and Southeastern Pará, Marabá, BrazilCorrespondence[email protected]

Isabelle Z. Noiaa Department of Animal Science, Great Dourados Federal University, Dourados, Brazil

Giovani Antônioa Department of Animal Science, Great Dourados Federal University, Dourados, Brazil

Cibeli A. Pedrinia Department of Animal Science, Great Dourados Federal University, Dourados, Brazil

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Effects of amylase and glucoamylase on rehydrated corn ensiled for an extended period: nutritive value, fermentation profile, and amylolytic activity

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Effects of amylase and glucoamylase on rehydrated corn ensiled for an extended period: nutritive value, fermentation profile, and amylolytic activity

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