Alaei, Azin

[ 1 ] - Evaluation of Nutritional Value of Vicia Faba Residues Processed With Some Chemical Compounds Using In Vitro and Nylon Bag Techniques

     This research was conducted to evaluate the nutritional value of vicia faba residues processed with some chemical compounds using in vitro and nylon bag techniques. Treatments included unprocessed vicia faba residues (control) and processed with water (2.5 lit/kg DM), calcium oxide (160 g/kg DM), hydrogen peroxide (57 ml/kg DM) and sodium hydroxide (50 g/kg DM). The chemical composition o...