Claim · model-written summary
Fermented persimmon extract did not affect chemical composition or in vitro digestibility of barley forage at 0 days.
- Taxon
- barley foragee0
- Treatment
- FPE supplementatione0
- Outcome
- chemical compositions and in vitro digestibilitye0
- Direction
- not affectede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Verbatim
e0“The chemical compositions and in vitro digestibility of barley forage (0 day) were not affected by FPE supplementation”
Title
Sang Bum Kim; Sang Bum Kim; Dong Hyeon Kim; et al. Animal Science Journal 2012. doi:10.1111/asj.12023
Other claims from this paper (6)
- Intervention effect Increasing fermented persimmon extract decreased neutral detergent fiber content and in vitro digestibility in 120-day barley silage.
- Intervention effect Increasing fermented persimmon extract increased acetate content of 120-day barley silage.
- Intervention effect Increasing fermented persimmon extract decreased pH of 120-day barley silage.
- Intervention effect Increasing fermented persimmon extract decreased lactate content of 120-day barley silage.
- Intervention effect Increasing fermented persimmon extract decreased the lactate-to-acetate ratio of 120-day barley silage.
- Mechanism Adding fermented persimmon extract can raise acetate content, which may increase aerobic stability of barley silage.