Effects of Mixing Ratio and Lactic Acid Bacteria Preparation on the Quality of Whole-Plant Quinoa and Whole-Plant Corn or Stevia Powder Mixed Silage

Effects of Mixing Ratio and Lactic Acid Bacteria Preparation on the Quality of Whole-Plant Quinoa and Whole-Plant Corn or Stevia Powder Mixed Silage

Quinoa is the only single plant that can meet all the nutritional needs of human, and its potential for feed utilization has been continuously explored, becoming a prosperous industry for poverty alleviation. In order to further tap the feeding value of whole quinoa, develop quinoa as a feed substit...

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Bibliographic Details
Main Authors:	Chao He, Qian Li, Huaidong Xiao, Xuchun Sun, Zepeng Gao, Yuan Cai, Shengguo Zhao
Format:	Article
Language:	English
Published:	MDPI AG 2025-01-01
Series:	Microorganisms
Subjects:	quinoa corn stevia mixed silage lactic acid bacteria preparation mycotoxins
Online Access:	https://www.mdpi.com/2076-2607/13/1/78
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