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The effect of lactic acid bacteria inoculation, molasses, or wilting on the fermentation quality and nutritive value of amaranth (Amaranthus hypochondriaus) silage
This study assessed the influence of wilting, lactobacillus (LAB), and/or molasses on the chemical composition, phenolic compounds, in situ degradability, and in vitro ruminal fermentation parameters of amaranth (var. Maria) silage using a randomized complete block design with 6 replicates. Treatmen...
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| Publicado no: | J Anim Sci |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6127826/ https://ncbi.nlm.nih.gov/pubmed/29939261 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/sky257 |
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