Effects of enzymatic-bacterial fermentation on nutritional quality， anti-nutritional factors， and antioxidant capacity of <italic>Moringa oleifera</italic> stems and leaves silage

The experiment aimed to investigate the effects of microbial agent, enzyme preparation, and their combination on the nutritional quality, antioxidant capacity, and the content of anti-nutritional factors of <italic>Moringa oleifera</italic> stems and leaves silage. The experiment was divided into fo...

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Váldodahkkit:	WANG Fei, LEI Fuhong, ZHAO Chunpan, LONG Jiming, LI Haiquan, ZHANG Zubing
Materiálatiipa:	Artigo
Giella:	Chinês
Almmustuhtton:	Editorial Department of Feed Research 2025-09-01
Ráidu:	Siliao yanjiu
Fáttát:	<italic>Moringa oleifera</italic> stems and leaves enzymatic-bacterial fermentation anti-nutritional factors antioxidant capacity
Liŋkkat:	http://SLYJ.publish.founderss.cn/thesisDetails#10.13557/j.cnki.issn1002-2813.2025.18.022
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