Effect of Yellow Wine Lees Supplementation on Milk Antioxidant Capacity and Hematological Parameters in Lactating Cows under Heat Stress

SIMPLE SUMMARY: The yellow wine lees (YWL), a byproduct of the yellow wine brewing industry which contain high levels of crude protein and anti-oxidative substrates can be a suitable ingredient in dairy rations. Total mixed rations (TMR) containing unfermented/fermented YWL were greater in total phe...

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Detalles Bibliográficos
Autores principales: Yao, Kaiyong, Jiang, Luyi, Liu, Jianxin, Wang, Diming, Liu, Hongyun, Ren, Daxi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468981/
https://www.ncbi.nlm.nih.gov/pubmed/34573609
http://dx.doi.org/10.3390/ani11092643

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468981/
https://www.ncbi.nlm.nih.gov/pubmed/34573609
http://dx.doi.org/10.3390/ani11092643

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