In Vitro Fermentation of Browsable Native Shrubs in New Zealand

In Vitro Fermentation of Browsable Native Shrubs in New Zealand

Information on the nutritive value and in vitro fermentation characteristics of native shrubs in New Zealand is scant. This is despite their potential as alternatives to exotic trees and shrubs for supplementary fodder, and their mitigation of greenhouse gases and soil erosion on hill-country sheep...

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Bibliographic Details
Main Authors: James Chege Wangui, James P. Millner, Paul R. Kenyon, Peter R. Tozer, Patrick C. H. Morel, Sarah J. Pain
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Plants
Subjects:
native shrubs
in vitro fermentation
volatile fatty acids
greenhouse gases
hill country
Online Access:https://www.mdpi.com/2223-7747/11/16/2085

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