Effects of amylase and glucoamylase on rehydrated corn ensiled for an extended period: nutritive value, fermentation profile, and amylolytic activity-Reference-Cited by-同舟云学术

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Effects of amylase and glucoamylase on rehydrated corn ensiled for an extended period: nutritive value, fermentation profile, and amylolytic activity

Published:2021-07-06 Issue: Volume: Page:1-14
ISSN:0028-8233
Container-title:New Zealand Journal of Agricultural Research
language:en
Short-container-title:New Zealand Journal of Agricultural Research

Author:

Batista Jamille D. O.¹,Gandra Jefferson R.²^ORCID,Del Valle Tiago A.³,Takiya Caio S.⁴^ORCID,Goes Rafael H. T. B. de¹,Oliveira Euclides R.¹,Gandra Érika R. S.²,Noia Isabelle Z.¹,Antônio Giovani¹,Pedrini Cibeli A.¹

Affiliation:

1. Department of Animal Science, Great Dourados Federal University, Dourados, Brazil

2. Institute of Agrarian and Regional Development, Federal University of Southern and Southeastern Pará, Marabá, Brazil

3. Campus Itaqui, Federal University of Pampa, Itaqui, Brazil

4. Department of Animal Sciences and Industry, Kansas State University, Manhattan, USA

Publisher

Informa UK Limited

Subject

Plant Science,Soil Science,Agronomy and Crop Science,Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.1080/00288233.2021.1945638

Reference45 articles.

1. Effect of the ensiling time of hydrated ground corn on silage composition and in situ starch degradability

2. PROTEOLYSIS AND FERMENTATION OF GRAIN-CORN ENSILED AT SEVERAL MOISTURE LEVELS AND UNDER SEVERAL SIMULATED STORAGE METHODS

3. Fermentation profile and identification of lactic acid bacteria and yeasts of rehydrated corn kernel silage

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