Claim · model-written summary
At 400 days, fermented juice significantly decreased pH and acetic, propionic and butyric acids.
- Taxon
- alfalfa
Medicago sativae0 - Treatment
- previous fermented juicee0
- Outcome
- pH and the acetic acid,propionic acid,butyric acide0
- Direction
- decreasede0
- Value
- 400 de0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the pH and the acetic acid,propionic acid,butyric acid,and ammonia nitrogen content of bagged alfalfa silage sampled at 400 d decreased significantly(P0.01) and lactic acid content increased significantly(P0.01) with the previous fermented juice.”
Title
The Effect of Different Storage Time and Dilution Previous Fermented Juice on Bagged Alfalfa Silage
Qingfang Xu; Zhou He; Bai Chunsheng Acta Agrestia Sinica 2006
Other claims from this paper (6)
- Intervention effect At 400 days, fermented juice significantly decreased ammonia nitrogen.
- Intervention effect At 400 days, fermented juice significantly increased lactic acid.
- Intervention effect Fermented juice did not affect dry matter, fiber, protein or in vitro digestibility.
- Intervention effect At 400 versus 180 days, organic acid, fiber, protein and digestibility increased significantly.
- Intervention effect At 400 versus 180 days, in vitro dry matter, fiber and crude protein digestibility increased significantly.
- Intervention effect At 400 versus 180 days, silage pH decreased.