Effect of storage time and use of additives on the quality of grape pomace silages

The objective was to evaluate the chemical and fermentative characteristics of moist grape pomace, treated with additives and ensiled for different times. Samples of wet grape pomace were treated by addition of urea (5 and 10 g/kg of NM) or with enzymatic-bacterial additive (0.2 and 0.4 g/kg NM). Samples were analyzed for pH, ammoniacal nitrogen, buffer capacity, and chemical composition. For CP, an increasing linear behavior was observed with...