In vitro and in situ nutrient degradability of barley and wheat milling byproducts
1998
Mustafa, A.F. | McKinnon, J.J. | Christensen, D.A.
A study was conducted to estimate nutrient degradability of barley milling byproducts (BMBP) using in vitro and in situ techniques. Three levels of milling (5.9, 9.5 and 17%), representing the proportion of byproduct to the original grain weight were tested. A wheat byproduct (WMBP), milled at 5.9% was used for comparison. Results indicated that 5.9% WMBP was more degradable than the BMBP. Within the BMBP, the 17% BMBP was more degradable than the 5.9 and the 9.5% BMBP. No differences in nutrient degradability were observed between the 5.9 and the 9.5% BMBP.
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