Effects of EM on pH value and nutritive value of feed
Variations of pH value and nutritive value of EM fermentation feed were researched in this paper. The results are as follows: ①EM can acidulate evidently feed and improve its palatability. ②Nutritive value of feed was raised after fermented by EM. After four-day fermentation and discounting compress...
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| Format: | Article |
| Language: | English |
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Zhejiang University Press
2002-07-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
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| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2002.04.0431 |
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| author | WANG Xu-ming NI Yong-zhen LI Wei-jiong CHEN Zong-ze YUAN Yi |
| author_facet | WANG Xu-ming NI Yong-zhen LI Wei-jiong CHEN Zong-ze YUAN Yi |
| author_sort | WANG Xu-ming |
| collection | DOAJ |
| description | Variations of pH value and nutritive value of EM fermentation feed were researched in this paper. The results are as follows: ①EM can acidulate evidently feed and improve its palatability. ②Nutritive value of feed was raised after fermented by EM. After four-day fermentation and discounting compression effect, the contents of CP and NDF had no significant changes (P>0.05) compared with before fermentation; ADF content decreased by 10.06% (P<0.05); the content of total amino acids increased by 8.87%, and Lysine increased by 10.83%. |
| format | Article |
| id | doaj-art-9c1a7c32d09146dcaaa1200dd6bc4393 |
| institution | DOAJ |
| issn | 1008-9209 2097-5155 |
| language | English |
| publishDate | 2002-07-01 |
| publisher | Zhejiang University Press |
| record_format | Article |
| series | 浙江大学学报. 农业与生命科学版 |
| spelling | doaj-art-9c1a7c32d09146dcaaa1200dd6bc43932025-08-20T03:15:38ZengZhejiang University Press浙江大学学报. 农业与生命科学版1008-92092097-51552002-07-012843143410.3785/1008-9209.2002.04.043110089209Effects of EM on pH value and nutritive value of feedWANG Xu-mingNI Yong-zhenLI Wei-jiongCHEN Zong-zeYUAN YiVariations of pH value and nutritive value of EM fermentation feed were researched in this paper. The results are as follows: ①EM can acidulate evidently feed and improve its palatability. ②Nutritive value of feed was raised after fermented by EM. After four-day fermentation and discounting compression effect, the contents of CP and NDF had no significant changes (P>0.05) compared with before fermentation; ADF content decreased by 10.06% (P<0.05); the content of total amino acids increased by 8.87%, and Lysine increased by 10.83%.https://www.academax.com/doi/10.3785/1008-9209.2002.04.0431EMfeednutritive valuefermentation |
| spellingShingle | WANG Xu-ming NI Yong-zhen LI Wei-jiong CHEN Zong-ze YUAN Yi Effects of EM on pH value and nutritive value of feed 浙江大学学报. 农业与生命科学版 EM feed nutritive value fermentation |
| title | Effects of EM on pH value and nutritive value of feed |
| title_full | Effects of EM on pH value and nutritive value of feed |
| title_fullStr | Effects of EM on pH value and nutritive value of feed |
| title_full_unstemmed | Effects of EM on pH value and nutritive value of feed |
| title_short | Effects of EM on pH value and nutritive value of feed |
| title_sort | effects of em on ph value and nutritive value of feed |
| topic | EM feed nutritive value fermentation |
| url | https://www.academax.com/doi/10.3785/1008-9209.2002.04.0431 |
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