Fermentation Characteristics, Tannin Contents and In vitro Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures

Green and black tea by-products, obtained from ready-made tea industry, were ensiled at 10°C, 20°C, and 30°C. Green tea by-product silage (GTS) and black tea by-product silage (BTS) were opened at 5, 10, 45 days after ensiling. Fermentation characteristics and nutrient composition, including tannins...

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Detalles Bibliográficos
Autores principales: Kondo, Makoto, Hirano, Yoshiaki, Kita, Kazumi, Jayanegara, Anuraga, Yokota, Hiro-omi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093564/
https://www.ncbi.nlm.nih.gov/pubmed/25050034
http://dx.doi.org/10.5713/ajas.2013.13387

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093564/
https://www.ncbi.nlm.nih.gov/pubmed/25050034
http://dx.doi.org/10.5713/ajas.2013.13387

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