The microbial communities and natural fermentation quality of ensiling oat (Avena sativa L.) harvest from different elevations on the Qinghai-Tibet Plateau.

ABSTRACT:

Introduction

Ensiling whole-crop oat (Avena sativa L.) has attracted a growing interest in the Qinghai-Tibet Plateau. The study aimed to investigate the microbial community and chemical composition of fresh and ensiling oat harvested from six different elevations of the Qinghai-Tibet Plateau.

Method

The oat (A. sativa L. cv. Qingyin No. 1) was planted in six different sites across Qinghai-Tibet Plateau (BM, Bomi County; BY, Bayi County; DZ, Dazi County; BR, Biru County; SC, Suo County; SN, Seni County), where the elevations were in the range of 2,800-4,500 m above sea level (a. s. l.). Oat was harvested at the milk stage and ensiled for 90 days.

Results

The highest crude protein (CP) and lowest water-soluble carbohydrate (WSC) were observed in fre

SUBMITTER: Bao Y 

PROVIDER: S-EPMC9873999 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature