Study on nutritional value evaluation and rumen degradation characteristics of peanut vine， chrysanthemum meal， soy sauce cake， and jasmine residue

This study aimed to evaluate the nutritional value and dynamic rumen degradation characteristics of peanut vine, chrysanthemum meal, soy sauce cake, and jasmine residue as feed ingredients for beef cattle. Three healthy beef cattle with similar body weights, fitted with permanent rumen cannulas, wer...

Descripció completa

Dades bibliogràfiques

Autors principals:	WANG Xin, YANG Kai, ZHAO Tingting, CHEN Yanmei, GONG Guoan, WANG Ankui, GAO Yuee
Format:	Artigo
Idioma:	Chinês
Publicat:	Editorial Department of Feed Research 2025-07-01
Col·lecció:	Siliao yanjiu
Matèries:	nylon bag technique unconventional feed rumen degradation characteristics nutritional value beef cattle
Accés en línia:	http://SLYJ.publish.founderss.cn/thesisDetails#10.13557/j.cnki.issn1002-2813.2025.14.004
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!