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Evaluation of ginger straw as a forage source for goats:Effects on performance,ruminal fermentation,meat quality and immunity

Xiaokang Lv Min Zhang Ke Ji Chuanshe Zhou Jinling Hua

动物营养（英文）2025，Vol.21Issue(2)：1-10,10.

动物营养（英文）2025，Vol.21Issue(2)：1-10,10.DOI:10.1016/j.aninu.2024.11.014

Evaluation of ginger straw as a forage source for goats:Effects on performance,ruminal fermentation,meat quality and immunity

Xiaokang Lv ¹Min Zhang ¹Ke Ji ¹Chuanshe Zhou ²Jinling Hua¹

作者信息

1. College of Animal Science,Anhui Science and Technology University,Fengyang 233100,Anhui,China
2. Key Laboratory of Agro-ecological Processes in Subtropical Region,National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production,Hunan Provincial Key Laboratory of Animal Nutrition & Physiology and Metabolism,Institute of Subtropical Agriculture,Chinese Academy of Sciences,Changsha 410125,China
折叠

摘要

关键词

Ginger straw/Goat/Growth performance/Meat quality/Intestinal immunity

Key words

Ginger straw/Goat/Growth performance/Meat quality/Intestinal immunity

引用本文复制引用

Xiaokang Lv,Min Zhang,Ke Ji,Chuanshe Zhou,Jinling Hua..Evaluation of ginger straw as a forage source for goats:Effects on performance,ruminal fermentation,meat quality and immunity[J].动物营养（英文）,2025,21(2):1-10,10.

基金项目

This work was supported by the Anhui Provincial Science and Technology Major Project(17030701059),Special Development Funding Program(tzy202211)and High-level Talents Introduction Project of Anhui Science and Technology University(DKYJ202303). （17030701059）

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