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,*
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.
December 2017
Vol. 49, Iss. 6, Pages 1937-2341
