Effects of Replacing Ensiled-Alfalfa with Fresh-Alfalfa on Dynamic Fermentation Characteristics, Chemical Compositions, and Protein Fractions in Fermented Total Mixed Ration with Different Additives.

Gao, Run; Luo, Ying; Xu, Shengyang; Wang, Musen; Sun, Zhiqiang; Wang, Lei; Yu, Zhu

Gao, Run; Luo, Ying; Xu, Shengyang; Wang, Musen; Sun, Zhiqiang; Wang, Lei; Yu, Zhu.

Afiliación

Gao R; College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China.
Luo Y; College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China.
Xu S; College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China.
Wang M; School of Life Sciences, Lanzhou University, Lanzhou 730000, China.
Sun Z; College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China.
Wang L; College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China.
Yu Z; College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China.

Animals (Basel) ; 11(2)2021 Feb 22.

Article en En | MEDLINE | ID: mdl-33671831

Palabras clave

Lactobacillus plantarum; fermentation profile; fermented total mixed ratio; fresh-alfalfa; protein degradation

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Animals (Basel) Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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