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...

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Detalhes bibliográficos

Principais autores:	Mingyue Wang, Longfei Wu, Yongqing Guo, Jiajie Sun, Ming Deng, Guangbin Liu, Yaokun Li, Baoli Sun
Formato:	Artigo
Idioma:	Inglês
Publicado em:	SpringerOpen 2023-10-01
coleção:	AMB Express
Assuntos:	Herbal tea residue Meat quality Rumen microbiota Chuanzhong black goats
Acesso em linha:	https://doi.org/10.1186/s13568-023-01610-2
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