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...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:Vet World
Autors principals: Mahima, Kumar, Vinod, Tomar, S. K., Roy, Debashis, Kumar, Muneendra
Format: Artigo
Idioma:Inglês
Publicat: Veterinary World 2015
Matèries:
Research Article
Accés en línia: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
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars