The effect of additives on the palatability of a forage by [for] sheep. [Conference paper]
1986
Gherardi, S.G. | Black, J.L. (Commonwealth Scientific and Industrial Research Organization, Blacktown (Australia). Div. of Animal Production)
Hay was treated with varying amounts of several chemicals or sprayed with water. Hay containing 0.25 percent butyric acid and 1.0 percent monosodium glutamate was highly palatable. Solutions of malonic acid, glycine, aconitic acid, quinine sulphate and acetic acid did not alter the preference for 6 mm hay among hays of different lengths. Palatability was decreased when magnesium oxide was added to this hay sprayed with 10 percent water and 1 percent casein. Wheaten hay with 4.1 percent magnesium oxide ws highly unpalatable.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Commonwealth Scientific and Industrial Research Organisation