Impact of wilting and additives on fermentation quality and carbohydrate composition of mulberry silage

OBJECTIVE: The objective of this study was to investigate the effects of wilting and additives on the fermentation quality, structural and non-structural carbohydrate composition of mulberry silages. METHODS: The selected lactic acid bacteria strains Lactobacillus plantarum ‘LC279063’ (L1), commerci...

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Detalles Bibliográficos
Autores principales: Zhang, Ying Chao, Wang, Xue Kai, Li, Dong Xia, Lin, Yan Li, Yang, Fu Yu, Ni, Kui Kui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6946962/
https://www.ncbi.nlm.nih.gov/pubmed/31208169
http://dx.doi.org/10.5713/ajas.18.0925

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6946962/
https://www.ncbi.nlm.nih.gov/pubmed/31208169
http://dx.doi.org/10.5713/ajas.18.0925

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