The researchers studied how adding urea and molasses to tomato straw silage affects its nutritional value. They tested three levels: no urea, 3% urea, and 6% urea, all with 5% molasses. They found that adding urea increased protein content and decreased fiber levels in the silage. The silage also became more digestible with urea addition. Overall, adding urea and fermenting the silage improved its quality by increasing protein, reducing fiber, and enhancing digestibility.