Microwave Heat Treatment Induced Changes in Forage Hay Digestibility and Cell Microstructure

To investigate the effects of microwave (MW) treatment on hays nutritive value, five types of hay (50 g) were treated with MW for 0 (control), 20, 40, 60, and 80 s (0, 440, 880, 1320, and 1760 kJ kg⁻¹ of MW energy, respectively) and analyzed for nutritive value prior to scanning by an ele...

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Bibliografski detalji

Glavni autori:	Md Safiqur Rahaman Shishir, Graham Brodie, Brendan Cullen, Ravneet Kaur, Ellie Cho, Long Cheng
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2020-11-01
Serija:	Applied Sciences
Teme:	thermal treatment nutritional value feed quality SEM-IA conserved forage
Online pristup:	https://www.mdpi.com/2076-3417/10/22/8017
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