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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

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