Chionochloa species vary in the degree to which they are grazed by introduced ruminants. This is presumed to reflect the relative nutritive value and/or palatability of the forage provided by these indigenous grasses. Data are presented here on silicon content, in vitro organic matter digestibility (OMD), metabolisable energy (ME), crude protein and total nutrient mineral (TNM) contents of matu...

YILDIZ, E. and N. TODOROV, 2014. The comparison of the main protein sources for dairy cows. A review. Bulg. J. Agric. Sci., 20: 428-446 Review of now-a-day knowledge was made for nutritive value and effect on milk yield and composition of the main protein sources – soybean meal (SBM), sunflower meal (SFM), rapeseed (canola) meal (RSM), and dried distillers grain with solubles (DDGS) – in diets ...

this study was carried out to determine the effects of lactobacillus plantarum on chemical compositionand nutritive value of whole-plant corn (wpc) ensiled at different stages of maturity. based on local routinepractice, wpc was harvested at three stages of maturity as follows: (1) two weeks before routine harvestingtime; (2), one week before routine harvesting time and (3), routine harvesting ...

The history of evaluation of the nutritive value of feedstuffs is reviewed, leading into a description of the development of the artificial fibre bag technique. me type of material and construction of the bag are described in detail and preparation of the samples and incubation times are also discussed. Applications of the technique to a study of the rumen processess; degradation of protein sup...

Previous studies from this laboratory have described some of the physical (l), chemical (2, 3), and immunological (4) properties of the soybean hemagglutinin (SBH)l which is responsible in part for the poor nutritive value of unheated soybean meal (5). Since the destruction of this protein has obvious practical implications in the field of animal nutrition, a comprehensive study has been made o...

Christa K., Soral-Śmietana M. (2008): Buckwheat grains and buckwheat products – nutritional and prophylactic value of their components – a review. Czech J. Food Sci., 26: 153–162. Buckwheat is introduced into the diet as an alternative crop of renewed interest due to its nutritive and healthpromoting value. Experiments with animal models have demonstrated that buckwheat flour may alleviate diab...