A5086195341- Ruminant Nutrition and Digestive Physiology
- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Agriculture Sustainability and Environmental Impact
- Biofuel production and bioconversion
- Genetic and phenotypic traits in livestock
- Food composition and properties
Institute of Agricultural Resources and Regional Planning
2022-2024
Chinese Academy of Agricultural Sciences
2023
Oat hay and alfalfa are important roughage resources in livestock production. However, the effect of mixture oat on meat quality Albas goats is unclear. This study aimed to investigate effects feeding different proportions growth performance goats. Therefore, 32 were fed for 70 days randomly divided into four treatment groups principle similar weight: whole group (OAT), ratio 3:7 (OA73), 7:3 (OA37) (Alfalfa), with eight each group. Daily feed intake records, feces, samples, rumen fluid...
This study aimed to investigate the effects of lactic acid bacteria (LAB) inoculants on fermentation quality, microbial compositions, and predicted functional profiles forage oat. The oat was inoculated with distilled water, Lentilactobacillus buchneri (LB), Lactiplantibacillus plantarum (LP) as control (CON), LB LP treatments, respectively, addition (LB) or resulted in 1 × 106 colony-forming units/g fresh weight. After 30 days fermentation, lowest pH (4.23) content ammoniacal nitrogen...
Ensiled whole-plant oats are an important feedstuff for ruminants in large parts of the world. Oat silage is rich dietary fibers, minerals, vitamins, and phytochemicals beneficial to animal health. The fermentation oat a complex biochemical process that includes interactions between various microorganisms. activity many microbes may cause extensive breakdown nutrition lead undesirable fermentation. Moreover, it difficult make high-quality because number epiphytic lactic acid bacterium...