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Effect of Glucose and Lactic Acid Bacteria on the Fermentation Quality, Chemical Compositions and in vitro Digestibility of Mulberry (Morus Alba) Leaf Silage

Effect of Glucose and Lactic Acid Bacteria on the Fermentation Quality, Chemical Compositions and in vitro Digestibility of Mulberry (Morus Alba) Leaf Silage

Ehab Bo Trabi1,2, Xianjun Yuan1, Junfeng Li1, Zhihao Dong1, Assar Ali Shah2 and Tao Shao1,2,*

1Institute of Ensiling and Processing of Grass, Nanjing Agricultural University, Nanjing 210095, China
2College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

*      Corresponding author: taoshaolan@163.com

Fig. 1.

Gas production profiles (mL gas 200 mg−1 DM) from in vitro fermentation of total Mulberry leaves silages for 72 h. For abbreviations, see Table II.

Pakistan Journal of Zoology

October

Vol. 50, Iss. 5, Pages 1601-1998

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