The effect of lactic acid bacteria inoculation, molasses, or wilting on the fermentation quality and nutritive value of amaranth (Amaranthus hypochondriaus) silage

Research output: Contribution to journalJournal articleResearchpeer-review

  • Mehrangiz Abbasi
  • Yousef Rouzbehan
  • Javad Rezaei
  • Sven-Erik Jacobsen
Original languageEnglish
JournalJournal of Animal Science
Issue number9
Pages (from-to)3983-3992
Publication statusPublished - 2018

    Research areas

  • additive, amaranth silage, degradability, in vitro fermentation, silage quality

ID: 203243740