Effects of different source additives and wilt conditions on the pH value, aerobic stability, and carbohydrate and protein fractions of alfalfa silage.


To improve the silage quality and reduce the silage additive cost, the present experiment was designed to evaluate the potential of applying the fermented juice of epiphytic lactic acid bacteria (FJLB) as an additive in alfalfa silage. The effects of FJLB on the fermentation quality, carbohydrate and protein fractions, and aerobic stability of alfalfa… (More)
DOI: 10.1111/asj.12599