Freeze–thaw condition limits the fermentation process and accelerates the aerobic deterioration of oat (Avena sativa) silage in the Qinghai-Tibet Plateau

Freeze–thaw condition limits the fermentation process and accelerates the aerobic deterioration of oat (Avena sativa) silage in the Qinghai-Tibet Plateau

The objective of this study is to determine the effect of freeze–thaw condition on the fermentation characteristics, microbial community, and aerobic stability of oat (Avena sativa) silage in the Qinghai-Tibet Plateau. Oat forage was harvested at milk ripening stage, ensiled in vacuum-sealed bags, a...

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Bibliographic Details
Main Authors: Haiping Li, Hao Guan, Zhifeng Jia, Wenhui Liu, Xiang Ma, Yong Liu, Hui Wang, Qingping Zhou
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-07-01
Series:Frontiers in Microbiology
Subjects:
freeze–thaw treatment
oat silage
microbiota
fermentation quality
aerobic stability
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2022.944945/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2022.944945/full

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