M. Aung

[ 1 ] - Comparison of in vitro Fermentation with in situ Degradation to Estimate Dry Matter Degradability and Energy Protein Synchronization of Roughage Based Diets

This study was aimed to evaluate the correlation between in vitro fermentation and in situ degradation parameters and to predict dry matter degradability and energy protein synchronization of roughage based diets. Different inclusion of roughage in diets [roughage 50% diet (R50D), roughage 60% diet (R60D), roughage 65% diet (R65D) and roughage ...