Effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats

Abstract Herbal tea residue (HTR) is generally considered to be a reusable resource which has still retains considerable proportion of nutrients and active substances. This study aimed to investigate the effects of substitution of whole corn silage with fermented herbal tea residue (FHTR) on meat qu...

Полное описание

Библиографические подробности

Главные авторы:	Mingyue Wang, Longfei Wu, Yongqing Guo, Jiajie Sun, Ming Deng, Guangbin Liu, Yaokun Li, Baoli Sun
Формат:	Artigo
Язык:	Inglês
Опубликовано:	SpringerOpen 2023-10-01
Серии:	AMB Express
Предметы:	Herbal tea residue Meat quality Rumen microbiota Chuanzhong black goats
Online-ссылка:	https://doi.org/10.1186/s13568-023-01610-2
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!