The objective of this study was to evaluate the effects interseeding crabgrass (CG) with two annual summer legumes on forage nutritional composition, dry matter (DM) yield, and in vitro fiber digestibility. conducted as a randomized complete block design four replicates per treatment. Plots were randomly assigned one six mix treatments. Crabgrass, cowpea (CWP), lablab (LL) planted monoculture o...

1. Castro-Montoya J., Westreicher-Kristen E., Henke A., Diaby M., Susenbeth Dickhoefer U., 2018. In vitro microbial protein synthesis, ruminal degradation and post-ruminal digestibility of crude dairy rations containing Quebracho tannin extract. J. Anim. Physiol. Nutr. 102, e77–e86, https://doi.org/10.1111/jpn.12.... CrossRef Google Scholar

the major aim of this study was to compare the morphology and activity of rumen protozoa of khuzestan water buffalo and holstein cow using in vitro digestibility and gas production parameters of steam treated sugarcane pith. rumen fluid obtained from two buffalo and cow steers fed the same diet, 30:70 concentrate: forage. to separate rumen protozoa, antibiotic solution and fungicides were added...

in a preliminary study carried out in a simple field laboratory in bandar-abbas, southern iran, five isolates of p. falciparum collected from the patients was cultured in rpmi 1640 medium with human serum in the tightly closed screw capped vials without any devised system for adjustment of co2 and o2 mixture. the same isolates were also cultured, simultaneously, in petri-dishes using jensen-tra...

AIM A study was conducted to evaluate the effect of replacing oat fodder (OF) with fresh oak leaves (FOL) or chopped oak leaves (COL) on rumen fermentation and digestibility through in vitro gas production technique (IVGPT). MATERIALS AND METHODS Nine different diets were prepared by mixing OF with oak leaves (either FOL or COL) in different ratios (100:0, 75:25, 50:50, 25:75, and 0:100). The...

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men con...