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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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Principais autores: WANG Fei, LEI Fuhong, ZHAO Chunpan, LONG Jiming, LI Haiquan, ZHANG Zubing
Format: Artigo
Sprog:Chinês
Udgivet: Editorial Department of Feed Research 2025-09-01
Serier:Siliao yanjiu
Fag:
<italic>Moringa oleifera</italic> stems and leaves
enzymatic-bacterial fermentation
anti-nutritional factors
antioxidant capacity
Online adgang:http://SLYJ.publish.founderss.cn/thesisDetails#10.13557/j.cnki.issn1002-2813.2025.18.022
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