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Influence of grinding on the nutritive value of peas for ruminants: comparison between in vitro and in situ approaches
In ruminant nutrition, peas are characterized by high protein solubility and degradability, which impair its protein value estimated by the official in situ method. Grinding can be used as a technological treatment of pea seeds to modify their nutritional value. The aim of this study was to compare...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BlackWell Publishing Ltd
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4221829/ https://www.ncbi.nlm.nih.gov/pubmed/25473488 http://dx.doi.org/10.1002/fsn3.90 |