AN25081Effects of almond hulls on the chemical composition and in vitro ruminal protein degradation of lucerne silage
Almond hulls are a significant by-product produced in quantities roughly double that of the kernel. The elevated tannin concentration is a limiting factor in their application in food and feed. Incorporating almond hulls into lucerne silage enhances the protein utilization efficiency of lucerne while reducing the tannin content in the hulls. Incorporating almond hulls into lucerne silage provides a dual advantage.