Claim · model-written summary
Tea residues increased in vitro dry matter digestibility of alfalfa silage.
- Taxon
- alfalfa
Medicago sativae0 - Treatment
- tea residuese0
- Outcome
- in vitro dry matter digestibility (IVDMD)e0
- Direction
- increasede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the tea residues increased the crude protein (CP) content (Z10: 23.85%), true protein nitrogen (TPN) content, DPPH, and ABST radical scavenging capacity, total antioxidant capacity (T-AOC), and in vitro dry matter digestibility (IVDMD) of the alfalfa silage.”
Title
Xingcheng Lei; Binbin Na; Tong Zhou; et al. Microorganisms 2024. doi:10.3390/microorganisms12050889
Other claims from this paper (8)
- Intervention effect Tea residues increased crude protein in alfalfa silage; Z10 reached 23.85%.
- Intervention effect Tea residues increased true protein nitrogen content of alfalfa silage.
- Intervention effect Tea residues increased DPPH and ABST radical scavenging capacity and total antioxidant capacity of alfalfa silage.
- Intervention effect Tea residues decreased pH, ammonia-N and acetic acid in alfalfa silage significantly.
- Association Increasing the tea residue addition strengthened the effects on measured silage indicators.
- Observation Tea residues influenced nutritional quality more than fermentation quality in alfalfa silage.
- Recommendation The authors conclude that black-tea residue can improve alfalfa silage quality.
- Recommendation The authors conclude that green-tea residue can improve alfalfa silage quality.