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Digestibility, in vitro fermentation parameters and kinetic degradation of diets with crambe crushed
Autor:
Rafael Henrique de Tonissi e Buschinelli de GOES, Eduardo Lucas Terra Peixoto, Jefferson Rodrigues Gandra, Luiz Henrique Xavier da Silva, Milene Puntel Osmari, Douglas Gabriel Anschau, Gleice Kélen Rodrigues da Silva, Fernanda Naiara Fogaça da Cruz
Publikováno v:
Revista Brasileira de Saúde e Produção Animal, Vol 25 (2024)
ABSTRACT Aimed with this study was evaluate the increasing levels of crambe crushed, on in vitro digestibility of dry matter (IVDDM), organic matter (IVDOM) and crude protein (IVDCP), parameters of fermentation and kinetics of the cumulative gas prod
Externí odkaz:
https://doaj.org/article/cbb9709cd81d419d9620c11c419413f5