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Effect of varying levels of formaldehyde treatment of mustard oil cake on rumen fermentation, digestibility in wheat straw based total mixed diets in vitro
AIM: The aim of the current study was to protect the protein in mustard cake by different levels of formaldehyde treatment with a view to optimize the level of formaldehyde. MATERIALS AND METHODS: Different levels of formaldehyde treatment (0, 1, 1.5 and 2% of crude protein) containing concentrate a...
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| 發表在: | Vet World |
|---|---|
| Main Authors: | , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Veterinary World
2015
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4774810/ https://ncbi.nlm.nih.gov/pubmed/27047133 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.14202/vetworld.2015.551-555 |
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