Influences of addition of malic acid or citric acid, Lactobacillus plantarum and their mixtures on fermentation quality, proteolysis and fatty acid composition of ensiled alfalfa-Reference-Cited by-同舟云学术

Influences of addition of malic acid or citric acid, Lactobacillus plantarum and their mixtures on fermentation quality, proteolysis and fatty acid composition of ensiled alfalfa

Published:2018-09-21 Issue:6 Volume:72 Page:492-502
ISSN:1745-039X
Container-title:Archives of Animal Nutrition
language:en
Short-container-title:Archives of Animal Nutrition

Author:

Ke Wencan¹²,Ding Wurong¹²,Xu Dongmei¹²,Shah Mian Nazir¹²,Zhang Ping¹²,Guo Xusheng¹²

Affiliation:

1. State Key Laboratory of Grassland Agro-ecosystems, School of Life Sciences, Lanzhou University, Lanzhou, PR China

2. Probiotics and Biological Feed Research Centre, Lanzhou University, Lanzhou, PR China

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Fundamental Research Funds for the Central Universities of China

Publisher

Informa UK Limited

Subject

General Veterinary,Animal Science and Zoology,General Medicine

Link

https://www.tandfonline.com/doi/pdf/10.1080/1745039X.2018.1510156

Reference38 articles.

1. Effects of a bacterial silage inoculant on corn silage fermentation and nutrient digestibility

2. Effect of ensiling and silage additives on fatty acid composition of ryegrass and corn experimental silages1

3. Growth Stimulation of Lactobacillus casei by Sodium Citrate

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