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Moisture content influences physiological characteristics of microbes and physical structure of solid matrices during composting of animal manure. If moisture content is maintained at a proper level, ...
Global warming and CO2 rise is expected to change the balance of C3 and C4 plants in grassland vegetation, but disturbance,including grazing, could also affect C3/C4 community structure. We used a six...
Water is one of the key limiting factors for the survival and growth of plant species in arid and semi-arid steppe regions. Different plant functional groups (PFGs) based on life-forms differ in their...
An accurate assessment of moisture content in feed ingredients is important because moisture influences the nutritional evaluation of feedstuffs. The objective of this study was to evaluate various me...
Preservation of forage crops as silage offers opportunity to avoid the high risk of rain-damaged hay in the humid south-central USA. Recent developments with baled silage or baleage make silage a less...
The effects of storage period and aerobic deterioration on the bacterial community were examined in Italian ryegrass (IR), guinea grass (GG), and whole-crop maize (WM) silages. Direct-cut forages were...
Feedlot and in vitro ruminal experiments were conducted to assess the effects of saponin-containing surfactant applied during tempering of barley grain on cattle growth performance and on ruminal ferm...
An experiment was conducted to determine effect of substitution of fish meal with soybean meal on growth performances and excreta moisture contents during immunological stimulation induced by injectio...
Aluminum sulfate (alum, [Al2 (SO4)3. 14H2O]) additions to poultry litter can be used effectively as litter amendments, which can lead to greatly reduce ammonia emissions and phosphorus solubility in t...
The effects of Lactobacillus buchneri 40788 and buffered propionic acid on preservation, intake and digestibility of alfalfa (Medicago sativa) and timothy (Phleum pratense) hay were investigated. Duri...
The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different...

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