Effects of Adding Pre-Fermented Fluid Prepared from Red Clover or Lucerne on Fermentation Quality and In Vitro Digestibility of Red Clover and Lucerne Silages

Effects of Adding Pre-Fermented Fluid Prepared from Red Clover or Lucerne on Fermentation Quality and In Vitro Digestibility of Red Clover and Lucerne Silages

This study examined the effects of chopping or chopping + blender maceration of red clover or lucerne on pre-fermented juice (PFJ) and determined the effects of PFJs on the quality of red clover silage or lucerne silage. The PFJs from chopping red clover (PFJ-RC) or lucerne (PFJ-LC) had a higher lac...

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Bibliographic Details
Main Authors: Lin Sun, Yun Jiang, Qinyin Ling, Na Na, Haiwen Xu, Diwakar Vyas, Adegbola Tolulope Adesogan, Yanlin Xue
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Agriculture
Subjects:
pre-fermented juice
lucerne silage
red clover silage
fermentation quality
in vitro digestibility
Online Access:https://www.mdpi.com/2077-0472/11/5/454

Internet

https://www.mdpi.com/2077-0472/11/5/454

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