Dynamic Profiles of Fermentation Quality and Microbial Community of Kudzu (<i>Pueraria lobata</i>) Ensiled with Sucrose
The study aimed to investigate the effects of different levels of added sucrose on the fermentation quality and microbial community of kudzu (<i>Pueraria lobata</i>) silage. The three sucrose supplementation levels utilized were 0, 0.5, and 1.0%, and kudzu was silaged for 15, 30, and 60...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-08-01
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| Series: | Agronomy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4395/12/8/1853 |