Effects of Chopping Length and Additive on the Fermentation Quality and Aerobic Stability in Silage of <i>Leymus chinensis</i>
The objective of this experiment was to evaluate the effects of the chopping length and additive on the fermentation characteristics and aerobic stability in silage of <i>Leymus chinensis. L. chinensis</i> was chopped to 1–2 cm and 4–5 cm, and immediately ensiled with the three treatment...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-10-01
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| Series: | Processes |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2227-9717/8/10/1283 |