Effects of Lactic Acid Bacteria, Molasses and Inorganic Acid Supplementations on Fermentation Quality and <em>in Vitro</em> Dry Matter Disappearance Rate of <em>Leymus chinensis</em> Silage

doi:10.3969/j.issn.1006-267x.2021.01.042

Effects of Lactic Acid Bacteria, Molasses and Inorganic Acid Supplementations on Fermentation Quality and in Vitro Dry Matter Disappearance Rate of Leymus chinensis Silage

HUANG Qiulian, ZHOU Xin, WANG Jian, ZHANG Jiabin, CAO Yang

2021, Vol. 33 (1) : 420-427.

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Chinese Journal of Animal Nutrition ›› 2021, Vol. 33 ›› Issue (1) : 420-427. DOI: 10.3969/j.issn.1006-267x.2021.01.042

Effects of Lactic Acid Bacteria, Molasses and Inorganic Acid Supplementations on Fermentation Quality and in Vitro Dry Matter Disappearance Rate of Leymus chinensis Silage

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2021, 33(1): 420-427 https://doi.org/10.3969/j.issn.1006-267x.2021.01.042

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2020-06-16	2021-01-15
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2021-01-18

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