“In vivo” and “in vitro” degradability of diets for Parmigiano Reggiano cheese production

“In vitro” Dry Matter (IVDMD) and fiber degradability (IVNDFD) dynamics were determined for Total Mixed Rations (TMR) typical of Parmigiano Reggiano cheese area. The same parameters were estimated on some of these ration also “in vivo” on a group of fresh cows. “In vivo...

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Bibliografski detalji

Glavni autori:	Marco Renzi, Afro Quarantelli, Simone Romanelli, Federico Righi
Format:	Artigo
Jezik:	Inglês
Izdano:	Taylor & Francis Group 2010-01-01
Serija:	Italian Journal of Animal Science
Teme:	In Vitro degradability, In Vivo degradability, Parmigiano Reggiano diet, Retention time
Online pristup:	http://www.aspajournal.it/index.php/ijas/article/view/448
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