Effect of Heat Treated Groundnut Cake on the Rumen Fermentation in Crossbred Calves
Jump To References Section
Abstract
Although ruminal fermentation has the favourable attributes like utilization of non-protein nitrogen and synthesis of essential amino acids, it results in rapid degradation of easily soluble carbohydrates and proteins.Downloads
Download data is not yet available.
Downloads
Published
1982-07-01
How to Cite
Sampath, K. T., & Khan, M. Y. (1982). Effect of Heat Treated Groundnut Cake on the Rumen Fermentation in Crossbred Calves. The Indian Journal of Nutrition and Dietetics, 19(7), 212–218. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/12904
Issue
Section
Original Articles
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at [email protected] for permissions related to commercial use of the article(s).