Preparation and Conservation of Barley Tea Grounds silage and its Fermentation Quality.
Author:
Publisher
Japanese Society of Animal Science
Subject
General Engineering
Reference23 articles.
1. Chemical Composition of Barley Tea.
2. Analysis of in situ Ruminal Disappearance and Nutritive Value of Barley Water Residue
3. Effect of Applying Lactic Acid Bacteria Isolated from Forage Crops on Fermentation Characteristics and Aerobic Deterioration of Silage
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1. Advances in Grass and Forage Processing and Production in China;Research Progress on Forage Production, Processing and Utilization in China;2022
2. Ensiling and subsequent ruminal degradation characteristics of barley tea grounds treated with contrasting additives;Animal Feed Science and Technology;2008-04
3. Water soluble carbohydrate and mono- and oligosaccharides content of wilted timothy (Phleum pratense L.) harvested in the morning and evening and fermentation quality of wilted silage;Nihon Chikusan Gakkaiho;2008
4. Effects of Additives of Lactic Acid Bacteria and Cellulase on Fermentation Characteristics and Palatability of Kale Juice Residue Silage;Nihon Chikusan Gakkaiho;2006
5. Nutritive Value of Barley Tea Residue (Mugi-cha Kasu) Prepared Either by Dehydration or Silage for Swine;Nihon Chikusan Gakkaiho;2006
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