Effects of Mixing Garlic Skin on Fermentation Quality, Microbial Community of High-Moisture Pennisetum hydridum Silage

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Effects of Mixing Garlic Skin on Fermentation Quality, Microbial Community of High-Moisture Pennisetum hydridum Silage

Garlic skin, a by-product of garlic processing, was supposed to improve the fermentation quality of high-moisture silages because of its low moisture content and active compounds. Thus, fermentation and microbial characteristics of high-moisture Pennisetum hydridum ensiled with the addition of 0, 10...

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Auteurs principaux:	Juncai Chen, Guohao Huang, Hanlin Xiong, Hao Qin, Haonan Zhang, Yawang Sun, Xianwen Dong, Yan Lei, Yongju Zhao, Zhongquan Zhao
Format:	article
Langue:	EN
Publié:	Frontiers Media S.A. 2021
Sujets:	garlic skin Pennisetum hydridum high-moisture silage silage quality bacterial community Microbiology QR1-502
Accès en ligne:	https://doaj.org/article/6bc73885acbb4e088551323b1a2e9518
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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