Factors of Affecting Vitamin Stability during Processing and Storage of Forage
FANG Lin,XING Cheng-jun,ZHANG Jing (Animal Nutrition Institute, Northeast Agricultural University, Haerbin, 150030)
In this text, the influences of the processing of forage and temperature, humidity, forage ingredient, trace el- ement and storage time in the forage storage course on vitamin stability were expounded in detail. These explaining pro- vide a reference basis for more reasonably selecting production technology in the forage processing and avoiding the loss of vitamin in the forage storage.
【CateGory Index】： S816.9