. 2019 Aug 26;33(3):436–445. doi: 10.5713/ajas.19.0464

Table 4.

Effects of the co-ensiling of garlic stalk with citrus pulp on the silage quality parameters after 7, 14, and 28 d of ensiling

Items	Treatment¹⁾			SE	p-value

	GS 100%	CP 100%	GS 70% +CP 30%
d 0 (before ensiling)
pH	7.5^a	3.2^c	5.7^b	0.11	<0.001
Lactic acid (% of DM)	0.16^b	2.45^a	0.19^b	0.09	<0.001
Ensiled for 7 d
pH	6.6^a	3.0^c	5.6^b	0.10	<0.001
Lactic acid (% of DM)	0.17^b	1.84^a	0.20^b	0.10	<0.001
Ensiled for 14 d
pH	6.3^a	3.1^c	5.9^b	0.11	<0.001
Lactic acid (% of DM)	0.16^b	1.02^a	0.25^b	0.10	<0.001
Ensiled for 28 d
pH	5.7^a	3.1^b	5.4^a	0.10	<0.001
Lactic acid (% of DM)	0.18^b	1.12^a	0.26^b	0.08	<0.001

Means of five observations.

SE, standard error; DM, dry matter.

¹⁾

GS, garlic stalk; CP, citrus pulp.

^a–c

Means with different superscripts within the same row differ.