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...

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Detalhes bibliográficos

Principais autores:	Yixiao Xie, Jinze Bao, Wenqi Li, Zhiqiang Sun, Run Gao, Zhe Wu, Zhu Yu
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-01-01
coleção:	Agronomy
Assuntos:	baled alfalfa silage <i>Lactobacillus plantarum</i> molasses fermentation quality protein fractions in vitro digestibility
Acesso em linha:	https://www.mdpi.com/2073-4395/11/1/91
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