Bibliographic Details
| Title: |
Effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats |
| Authors: |
Mingyue Wang, Longfei Wu, Yongqing Guo, Jiajie Sun, Ming Deng, Guangbin Liu, Yaokun Li, Baoli Sun |
| Source: |
AMB Express, Vol 13, Iss 1, Pp 1-13 (2023) |
| Publisher Information: |
SpringerOpen, 2023. |
| Publication Year: |
2023 |
| Collection: |
LCC:Biotechnology
LCC:Microbiology |
| Subject Terms: |
Herbal tea residue, Meat quality, Rumen microbiota, Chuanzhong black goats, Biotechnology, TP248.13-248.65, Microbiology, QR1-502 |
| More Details: |
Abstract Herbal tea residue (HTR) is generally considered to be a reusable resource which has still retains considerable proportion of nutrients and active substances. This study aimed to investigate the effects of substitution of whole corn silage with fermented herbal tea residue (FHTR) on meat quality, serum indices, rumen fermentation, and microbes in Chuanzhong black goats. Twenty-two female Chuanzhong black goats (4 months old) with similar weight (9.55 ± 0.95 kg) were selected and randomly divided into two groups. FHTR was used to replace 0% (CON group) and 30% (FHTR group) of whole corn silage in the diets and fed as a total mixed ration (TMR) for Chuanzhong black goats. The adaptation feeding period was 7 days, and the experimental period was 35 days. Results illustrated that the FHTR group had higher value of a* and concentrations of DM and CP and lower rate of water loss (P |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
English |
| ISSN: |
2191-0855 |
| Relation: |
https://doaj.org/toc/2191-0855 |
| DOI: |
10.1186/s13568-023-01610-2 |
| Access URL: |
https://doaj.org/article/d39f17075d6646c78e4e86b3dfc8a90c |
| Accession Number: |
edsdoj.39f17075d6646c78e4e86b3dfc8a90c |
| Database: |
Directory of Open Access Journals |
