Influence of grinding on the nutritive value of peas for ruminants: comparison between in vitro and in situ approaches-Reference-Cited by-同舟云学术

Influence of grinding on the nutritive value of peas for ruminants: comparison between in vitro and in situ approaches

Published:2014-04-04 Issue:4 Volume:2 Page:308-320
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Giger‐Reverdin Sylvie¹²,Maaroufi Chiraze¹²,Chapoutot Patrick¹²,Peyronnet Corinne³,Sauvant Daniel¹²

Affiliation:

1. INRA UMR791 Modélisation Systémique Appliquée aux Ruminants F‐75005 Paris France

2. AgroParisTech UMR 791 Modélisation Systémique Appliquée aux Ruminants F‐75005 Paris France

3. UNIP 11 rue de Monceau, CS 60003 F‐75008 Paris France

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.90

Reference61 articles.

1. Chemical composition, organic matter digestibility and gas production of nine legume grains

2. Agricultural and Food Research Council: Technical Committee on responses to nutrients. Report n°9. Nutritive requirements of ruminant animals: protein;AFRC;Nutr. Abstr. Rev. Ser. B,1992

3. The degradability of legume seed meals in the rumen: effect of heat treatment

4. Microbial Growth Dependence on Ammonia Nitrogen in the Bovine Rumen: A Quantitative Study

5. Effect of particle size on in situ ruminal disappearances of pea (Pisumsativum) organic matter, proteins and starch in dairy cows

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