Effects of Applying Lactic Acid Bacteria and Molasses on the Fermentation Quality, Protein Fractions and In Vitro Digestibility of Baled Alfalfa Silage

Alfalfa sometimes cannot be harvested in time due to the rainy season. To improve the fermentation quality, protein quality and digestibility of alfalfa silage harvested late, <i>Lactobacillus plantarum</i> (LP) and molasses were applied in an actual production process in this study. Alfalfa harvest...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Yixiao Xie, Jinze Bao, Wenqi Li, Zhiqiang Sun, Run Gao, Zhe Wu, Zhu Yu
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-01-01
Edice:	Agronomy
Témata:	baled alfalfa silage <i>Lactobacillus plantarum</i> molasses fermentation quality protein fractions in vitro digestibility
On-line přístup:	https://www.mdpi.com/2073-4395/11/1/91
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!