Freeze–thaw condition limits the fermentation process and accelerates the aerobic deterioration of oat (Avena sativa) silage in the Qinghai-Tibet Plateau

The objective of this study is to determine the effect of freeze–thaw condition on the fermentation characteristics, microbial community, and aerobic stability of oat (Avena sativa) silage in the Qinghai-Tibet Plateau. Oat forage was harvested at milk ripening stage, ensiled in vacuum-sealed bags, a...

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Detalles Bibliográficos
Autores principales: Li, Haiping, Guan, Hao, Jia, Zhifeng, Liu, Wenhui, Ma, Xiang, Liu, Yong, Wang, Hui, Zhou, Qingping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9355534/
https://www.ncbi.nlm.nih.gov/pubmed/35935231
http://dx.doi.org/10.3389/fmicb.2022.944945

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9355534/
https://www.ncbi.nlm.nih.gov/pubmed/35935231
http://dx.doi.org/10.3389/fmicb.2022.944945

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