The effect of lactic acid bacteria inoculation, molasses, or wilting on the fermentation quality and nutritive value of amaranth (Amaranthus hypochondriaus) silage1-Reference-Cited by-同舟云学术

The effect of lactic acid bacteria inoculation, molasses, or wilting on the fermentation quality and nutritive value of amaranth (Amaranthus hypochondriaus) silage1

Published:2018-06-25 Issue:9 Volume:96 Page:3983-3992
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Abbasi Mehrangiz¹,Rouzbehan Yousef¹,Rezaei Javad¹,Jacobsen Sven-Erik²

Affiliation:

1. Department of Animal Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran

2. Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Taastrup, Denmark

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/96/9/3983/25694104/sky257.pdf

Reference43 articles.

1. Effect of harvest date and nitrogen fertilization rate on the nutritive value of amaranth forage (Amaranthus hypochondriacus);Abbasi;Anim. Feed Sci. Technol,2012

2. Energy and protein requirements of ruminants;AFRC,1992

3. The Potential for utilizing the seed crop amaranth (Amaranthus spp.) in east Africa as an alternative crop to support food security and climate change mitigation;Alemayehu;J. Agro. Crop. Sci,2015

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