ArticleMicroorganisms2021
Improvement of Fermentation Quality in the Fermented Total Mixed Ration with Oat Silage.
Article in Microorganisms, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed.
- Effects of Ensiling Duration on Fermentation Quality and Bacterial Communities of Fermented Total Mixed Ration Formulated with Corn Stalk and Broom Sorghum Straw.Microorganisms · 2026Article
- Effects ofFrontiers in microbiology · 2026Article
- Special Issue "Functional Characterization of Lactic Acid Bacteria": Editorial.Microorganisms · 2023Article
- Effects of Different Types of LAB on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage during Anaerobic Fermentation and Aerobic Exposure.Microorganisms · 2023Article
- Effects of Different Moisture Levels and Additives on the Ensiling Characteristics and In Vitro Digestibility ofAnimals : an open access journal from MDPI · 2022Article
- Advances in research on solid-state fermented feed and its utilization: The pioneer of private customization for intestinal microorganisms.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2021Review
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The use of the fermented total mixed ration (FTMR) is a promising approach for the preservation of homogeneous feed, but changes during fermentation and links with the bacterial community of FTMR are not fully understood. This study investigated the effects of adding oat silage (OS) to the fermented total mixed ration (FTMR) in terms of fermentation, chemical composition, and the bacterial community. The fermentation quality of FTMR with 22% OS was greatly improved, as demonstrated by decreases in the butyric acid concentration, a lower lactic acid/acetic acid ratio, a larger population of lactic acid bacteria (LAB), and quicker spoilage yeast death. Further examination of the effects of various ensiling days on nutritive values showed stable crude protein and nonprotein nitrogen (NPN) contents. The concentrations of acetic acid, propionic acid, and ammonia-nitrogen (NH
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Registered trials
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