Effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats

Abstract Herbal tea residue (HTR) is generally considered to be a reusable resource which has still retains considerable proportion of nutrients and active substances. This study aimed to investigate the effects of substitution of whole corn silage with fermented herbal tea residue (FHTR) on meat qu...

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Bibliographic Details

Published in:	AMB Express
Main Authors:	Mingyue Wang, Longfei Wu, Yongqing Guo, Jiajie Sun, Ming Deng, Guangbin Liu, Yaokun Li, Baoli Sun
Format:	Article
Language:	English
Published:	SpringerOpen 2023-10-01
Subjects:	Herbal tea residue Meat quality Rumen microbiota Chuanzhong black goats
Online Access:	https://doi.org/10.1186/s13568-023-01610-2