Influence of Condensed and Hydrolysable Tannins on the Bacterial Community, Protein Degradation, and Fermentation Quality of Alfalfa Silage

Influence of Condensed and Hydrolysable Tannins on the Bacterial Community, Protein Degradation, and Fermentation Quality of Alfalfa Silage

This study evaluated the effects of hydrolysable tannin (HT) and condensed tannin (CT) on the bacterial community, fermentation quality, and proteolysis of alfalfa silage. Alfalfa was wilted to a dry matter (DM) of 35% fresh weight and ensiled with or without 4% HT or 4% CT. The application rates of...

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Bibliographic Details
Main Authors: Wencan Ke, Huan Zhang, Shengnan Li, Yanlin Xue, Yan Wang, Wencheng Dong, Yimin Cai, Guijie Zhang
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Animals
Subjects:
alfalfa
bacterial community
proteolysis
hydrolysable tannin
condensed tannin
Online Access:https://www.mdpi.com/2076-2615/12/7/831

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https://www.mdpi.com/2076-2615/12/7/831

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