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- W2378050003 abstract "The study was conducted to examine the fermentation effect of adding 3%,6%,9% or 12% lactobacillus concentration to Bristlegrass(Setaria viridis(L.) Beauv).hay of moisture content of 30%,35%,or40%.Results indicate that lactobacillus added to hay of 30% moisture content reduced the hay crude protein(CP) content significantly(P0.05).When hay of 35% or 40% moisture content was added with lactobacillus,the hay crude fiber(CF) and neutral detergent fiber(NDF) contents reduced notably(P(0.05)).When moisture content of hay was higher than 35% or 40%,the pH value of hay tended to decrease and its lactic acid and butyric acid productions increased.There is a significant interaction between the hay water content and the effect of lactobacillus on the pH value,lactic acid production and the number of lactate acid bacteria(P0.05).Treatments of adding 3%~12% lactobacillus to bristlegrass hay of 30%～40% moisture content bring out superb or quality hay." @default.
- W2378050003 created "2016-06-24" @default.
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- W2378050003 date "2006-01-01" @default.
- W2378050003 modified "2023-09-27" @default.
- W2378050003 title "Effects of Water Content and Lactobacillus on the Quality of Fermented Bristlegrass(Setaria viridis(L.) Beauv.)" @default.
- W2378050003 hasPublicationYear "2006" @default.
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