STUDY EFFECTS OF MOLD INFECTION ON THE CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF CEREAL COMPONENTS FOR THE PRODUCTION OF COMPOUND FEED | ÏÐÎÓ×ÂÀÍÅ ÍÀ ÂËÈßÍÈÅÒÎ ÍÀ ÏËÅÑÅÍÍÀÒÀ ÎÁÑÅÌÅÍÅÍÎÑÒ ÂÚÐÕÓ ÕÈÌÈ×ÍÈß ÑÚÑÒÀÂ È ÕÐÀÍÈÒÅËÍÀÒÀ ÑÒÎÉÍÎÑÒ ÍÀ ÇÚÐÍÅÍÈ ÊÎÌÏÎÍÅÍÒÈ ÇÀ ÏÐÎÈÇÂÎÄÑÒÂÎ ÍÀ ÊÎÌÁÈÍÈÐÀÍÈ ÔÓÐÀÆÈ
2012
Valcheva, A., Institute of Animal Science, Kostinbrod (Bulgaria)
Were conducted laboratory studies on changes in chemical composition during storage of maize and wheat infected with pure cultures of molds of the genera: Fusarium, Aspergillus and Penicillium. Most active in change of the grain ingredients are mold storage - A. flavus and Penicillium specias. In both cultures tend to reduce the crude fat content, it is most significant for infected samples with..
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