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Preservation of Millet Flour by Refrigeration: Changes in Antinutrients, Protein Digestibility and Sensory Quality During Processing and Storage
Refrigeration millet dehulling antinutrients protein digestibility sensory characteristics
2010/11/15
Whole and dehulled flour of millet cultivars Ashana and Dembi was stored for 30 and 60 days
before and after refrigeration and/or cooking. The effects of refrigeration and/or cooking on antinutrients...
Relationships Between Chemical Composition and in Vitro Digestibility of Some Common Forage Species Used for Ruminant Livestock Production in Three Chief Areas of Capricorn Region, Limpopo Province, South Africa
browse and grass species chemical composition total phenolics in vitro DM and OM digestibility
2010/11/12
A study was conducted to investigate the relationships between chemical composition and in
vitro digestibility of some common forage species for ruminant livestock production in three areas of Capric...
SEASONAL VARIATION OF CHEMICAL COMPOSITION AND DRY MATTER DIGESTIBILITY OF RANGELANDS IN NW GREECE
Herbage chemical composition in vitro digestibility
2010/12/7
This study was carried out to determine the chemical composition and in vitro dry matter digestibility of grazable material, during the growing season of plants, in three different altitudinal zones, ...
CONTENT AND TRUE DIGESTIBILITY OF THE AMINOACIDS OF HULL-LESS BARLEY IN EXPERIMENTS WITH MUSCOVY DUCKS
true digestibility hull-less barley Muscovy ducks
2010/11/30
Using adapted methods for balanced experiments with waterfowl, the content and the true digestibility of the amonoacids of hull-less barley have been established. The following contents of the essenti...