French, M.H2015-07-102015-07-101935/1936French, M. H. (1935). The Place of Silage in the Dietary of Live Stock. The East African Agricultural Journal, 1(3), 241–243. https://doi.org/10.1080/03670074.1935.116636560012-8325https://kalroerepository.kalro.org/handle/0/3463The feeding value of silage is naturally dependent upon the crop from which it has been produced. As almost any green succulent vegetation can be converted into silage. it is obvious that no average value can be taken as representative of all the types of silage produced. In East Africa. the silage most frequently encountered is either made from maize or from grasses.enhttps://creativecommons.org/licenses/by/3.0/Journal ContributionDietary componentsLivestockSilageFeeding valuehttps://doi.org/10.1080/03670074.1935.11663656