Blanching Temperature and Time Effects on the Chemical Composition of <i>Sargassum horneri</i> and Its Rumen Fermentation Characteristics and Greenhouse Gas Emissions

This study aimed to improve the nutritional value of <i>Sargassum horneri</i> (SH) and evaluate its effect on rumen fermentation characteristics and greenhouse gas emissions. The first trial estimated the effects of blanching temperatures (21, 60, 70, and 80 °C) and durations (1, 2, and 3 min) on th...

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Hlavní autoři:	Arrynda Rachma Dyasti Wardani, Myeong-Ji Seo, Hyun-Chul Kim, Il-Ki Hwang, Shin-Kwon Kim, Chang-Hyun Baeg, Ji-Yoon Kim, Sam-Churl Kim
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2024-12-01
Edice:	Applied Sciences
Témata:	blanching process methane emission rumen fermentation characteristic <i>Sargassum horneri</i>
On-line přístup:	https://www.mdpi.com/2076-3417/14/23/11313
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