Degradation Characteristics of Infrared Processed Barley Grain and Its Feeding Effects on Ruminal pH of Sheep
نویسندگان
چکیده مقاله:
This study was conducted to investigate the effects of infrared processing of barley for 60, 90, 120 and 150 seconds (s) on protein hydrophobicity, in vitro protein digestibility, degradation characteristics of protein and starch and its feeding effect on ruminal pH of sheep. The surface hydrophobicity of protein increased (P
منابع مشابه
degradation characteristics of infrared processed barley grain and its feeding effects on ruminal ph of sheep
this study was conducted to investigate the effects of infrared processing of barley for 60, 90, 120 and 150 seconds (s) on protein hydrophobicity, in vitro protein digestibility, degradation characteristics of protein and starch and its feeding effect on ruminal ph of sheep. the surface hydrophobicity of protein increased (p
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عنوان ژورنال
دوره 3 شماره 3
صفحات 451- 457
تاریخ انتشار 2013-09-01
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