Effect of Water Level and Tannin Inclusion on In Vitro Degradability and Digestibility of Soybean Meal
Optimizing dietary protein utilization is essential for improving ruminant nutrition, and tannins can reduce the ruminal degradability of soybean meal (SBM) proteins through tannin–protein complex formation, a process enhanced by water. This study evaluated three water levels (1:0.625, 1:1.25, 1:2.5...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
MDPI AG
2026-02-01
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| سلاسل: | Animals |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2076-2615/16/5/718 |
| الوسوم: |
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