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Chemical and biological characterization of Mediterranean foods
Published online by Cambridge University Press: 27 February 2018
Extract
The most extensively used methods to characterize and predict nutritive values of forages are fibre fractionation according to Van Soest (Van Soest et al., 1991), in situ degradability (Ørskov and McDonald, 1979) and gas production (Menke and Steingass, 1988; Pell and Schofield, 1993). The aim of the present experiment was to establish whether these methods could be used to characterize Mediterranean foods.
- Type
- Posters
- Information
- BSAP Occasional Publication , Volume 22: In vitro techniques for measuring nutrient supply to ruminants , 1998 , pp. 271 - 274
- Copyright
- Copyright © British Society of Animal Science 1998