Ensiling a dry bakery by-product: effect of hydration using acid whey or water associated or not at urea

SUMMARY The objective of this study was to investigate the characteristics of silages prepared with a dry bakery by-product hydrated with acid whey or water associated or not at urea. The trial was a 3 (hydration at three moisture levels: 250, 300, and 350 mL kg−1 of by-product) × 3 (three application rates of urea: 0, 5, and 10 g kg−1 of by-product) × 2 (liquid used at hydration: acid whey or water) factorial arrangement. Mini-silos were used as experimental silos and remained closed for 30 days. Overall, silages hydrated with acid whey had higher (P