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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...

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Detalles Bibliográficos
Autores principales:	Giger-Reverdin, Sylvie, Maaroufi, Chiraze, Chapoutot, Patrick, Peyronnet, Corinne, Sauvant, Daniel
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BlackWell Publishing Ltd 2014
Materias:	Original Research
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

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