Abstract
The effects of dried tea residues on the nutritional parameters and fermentation quality, microbial community, and in vitro digestibility of alfalfa silage were investigated. In this study, dried tea residues generated from five different processing techniques (green tea, G; black tea, B; white tea, W; Pu’er raw tea, Z; Pu’er ripe tea, D) were added at two addition levels (5% and 10% fresh weight (FW)) to alfalfa and fermented for 90 days. The results showed that 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. Moreover, the pH, ammonia-N (NH3-N) content, and acetic acid (AA) content decreased (p < 0.05). The effects of tea residues were promoted on these indicators with increasing tea residue addition. In addition, this study revealed that the influence of dried tea residues on the nutritional quality of alfalfa silage was greater than that on fermentation quality. Based on the nutrient composition, the addition of B or G to alfalfa silage can improve its silage quality, and these tea byproducts have the potential to be used as silage additives.
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Claims 9
Claim · model-written summary
Tea residues increased crude protein in alfalfa silage; Z10 reached 23.85%.
- Taxon
- alfalfa
Medicago sativae1 - Treatment
- tea residuese0
- Outcome
- crude protein (CP) contente0
- Direction
- increasede0
- Value
- 23.85%e0
Not reportedComparator
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%)”
e1“of the alfalfa silage”
Claim · model-written summary
Tea residues increased true protein nitrogen content of alfalfa silage.
- Taxon
- alfalfaMedicago sativae1
- Treatment
- tea residuese0
- Outcome
- true protein nitrogen (TPN) contente0
- Direction
- increasede0
Not reportedComparator
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”
e1“of the alfalfa silage”
Claim · model-written summary
Tea residues increased DPPH and ABST radical scavenging capacity and total antioxidant capacity of alfalfa silage.
- Taxon
- alfalfaMedicago sativae1
- Treatment
- tea residuese0
- Outcome
- DPPH, and ABST radical scavenging capacity, total antioxidant capacity (T-AOC)e0
- Direction
- increasede0
Not reportedComparator
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)”
e1“of the alfalfa silage”
Claim · model-written summary
Tea residues increased in vitro dry matter digestibility of alfalfa silage.
- Taxon
- alfalfaMedicago sativae0
- Treatment
- tea residuese0
- Outcome
- in vitro dry matter digestibility (IVDMD)e0
- Direction
- increasede0
Not reportedComparator
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.”
Claim · model-written summary
Tea residues decreased pH, ammonia-N and acetic acid in alfalfa silage significantly.
- Taxon
- alfalfaMedicago sativae1
- Treatment
- tea residuese2
- Outcome
- pH, ammonia-N (NH3-N) content, and acetic acid (AA) contente0
- Direction
- decreasede0
- Value
- p < 0.05e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the pH, ammonia-N (NH3-N) content, and acetic acid (AA) content decreased (p < 0.05)”
e1“of the alfalfa silage”
e2“The effects of tea residues”
Claim · model-written summary
Increasing the tea residue addition strengthened the effects on measured silage indicators.
- Taxon
- alfalfaMedicago sativae1
- Treatment
- increasing tea residue additione0
- Outcome
- effects of tea residuese0
- Direction
- promotede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of tea residues were promoted on these indicators with increasing tea residue addition.”
e1“of the alfalfa silage”
Claim · model-written summary
Tea residues influenced nutritional quality more than fermentation quality in alfalfa silage.
- Taxon
- alfalfaMedicago sativae0
- Outcome
- nutritional qualitye0
- Direction
- greatere0
- Comparator
- fermentation qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the influence of dried tea residues on the nutritional quality of alfalfa silage was greater than that on fermentation quality.”
Claim · model-written summary
The authors conclude that black-tea residue can improve alfalfa silage quality.
- Taxon
- alfalfaMedicago sativae0
- Treatment
- Be0
- Outcome
- improve its silage qualitye0
- Direction
- improvee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the addition of B or G to alfalfa silage can improve its silage quality”
e1“black tea, B”
Claim · model-written summary
The authors conclude that green-tea residue can improve alfalfa silage quality.
- Taxon
- alfalfaMedicago sativae0
- Treatment
- Ge0
- Outcome
- improve its silage qualitye0
- Direction
- improvee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the addition of B or G to alfalfa silage can improve its silage quality”
e1“green tea, G”