Digestibility of Dried Bakery Product by Sheep
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/51/1/25/22935404/jan0510010025.pdf
Cited by 11 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Feeding dairy cows bakery by-products enhanced nutrient digestibility, but affected fecal microbial composition and pH in a dose-dependent manner;Journal of Dairy Science;2021-07
2. Recycling food leftovers in feed as opportunity to increase the sustainability of livestock production;Journal of Cleaner Production;2021-04
3. Graded substitution of grains with bakery by-products modulates ruminal fermentation, nutrient degradation, and microbial community composition in vitro;Journal of Dairy Science;2018-04
4. Substituting Bakery By-Products for Corn Grains and Wheat Bran in Growing Lambs Rations increases Growth Rate with no Adverse Effect;Pakistan Journal of Zoology;2017-06
5. Phosphorus digestibility and concentration of digestible and metabolizable energy in corn, corn coproducts, and bakery meal fed to growing pigs1;Journal of Animal Science;2013-11-01
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