Table 1.
Chemical characteristics and lactic acid bacteria of green and black tea by-product before ensiling
| Attributes | Green tea by-product | Black tea by-product |
|---|---|---|
| Dry matter (DM, g/kg) | 196 ±0.9 | 183 ±1.1 |
| Water soluble carbohydrate (g/kg DM) | 10 ±0.2 | 11 ±0.4 |
| Buffering capacity (meq/kg DM) | 206 ±2.3 | 186 ±2.2 |
| Lactic acid bacteria (log10 cfu/g FM) | 6.28 ±0.08 | 6.28 ±0.12 |
| CP (g/kg DM) | 292 ±1.9 | 290 ±1.3 |
| NDICP (g/kg CP) | 165 ±6.4 | 519 ±6.0 |
| ADICP (g/kg CP) | 70 ±2.1 | 99 ±2.0 |
| NDF (g/kg DM) | 386 ±6.0 | 466 ±9.0 |
| ADF (g/kg DM) | 289 ±4.2 | 277 ±5.1 |
| ADL (g/kg DM) | 96 ±0.9 | 93 ±1.3 |
| Hemicellulose (g/kg DM) | 97 ±3.4 | 189 ±7.3 |
| Cellulose (g/kg DM) | 193 ±4.9 | 184 ±3.5 |
| TEPH (g/kg DM) | 81 ±2.1 | 94 ±0.9 |
| TET (g/kg DM) | 74 ±2.5 | 70 ±1.2 |
| CT (g/kg DM) | 21 ±0.4 | 11 ±0.4 |
cfu, colony forming unit; FM, fresh matter; CP, crude protein; NDICP, neutral detergent insoluble CP; ADICP, acid detergent insoluble CP; NDF, neutral detergent fiber; ADF, acid detergent fiber; ADL, acid detergent lignin; TEPH, total extractable phenolics; TET, total extractable tannins; CT, condensed tannins.