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Effect of varying levels of formaldehyde treatment of mustard oil cake on rumen fermentation, digestibility in wheat straw based total mixed diets in vitro

AIM: The aim of the current study was to protect the protein in mustard cake by different levels of formaldehyde treatment with a view to optimize the level of formaldehyde. MATERIALS AND METHODS: Different levels of formaldehyde treatment (0, 1, 1.5 and 2% of crude protein) containing concentrate a...

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Detalles Bibliográficos
Autores principales:	Mahima, Kumar, Vinod, Tomar, S. K., Roy, Debashis, Kumar, Muneendra
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Veterinary World 2015
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4774810/ https://www.ncbi.nlm.nih.gov/pubmed/27047133 http://dx.doi.org/10.14202/vetworld.2015.551-555

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