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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Detalhes bibliográficos

Principais autores:	Md Safiqur Rahaman Shishir, Graham Brodie, Brendan Cullen, Ravneet Kaur, Ellie Cho, Long Cheng
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2020-11-01
coleção:	Applied Sciences
Assuntos:	thermal treatment nutritional value feed quality SEM-IA conserved forage
Acesso em linha:	https://www.mdpi.com/2076-3417/10/22/8017
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