Effect of Heat Treated Groundnut Cake on the Rumen Fermentation in Crossbred Calves

Jump To References Section

Authors

  • Animal Nutrition, National Dairy Research Institute, Adugodi, Bangalore 560 030 ,IN
  • Animal Nutrition Division, Indian Veterinary Research Institute, Izatnagar - 243 122 U. P ,IN

Abstract

Although ruminal fermentation has the favourable attributes like utilization of non-protein nitrogen and synthesis of essential amino acids, it results in rapid degradation of easily soluble carbohydrates and proteins.

Downloads

Download data is not yet available.

Published

1982-07-01

How to Cite

Sampath, K. T., & Khan, M. Y. (1982). Effect of Heat Treated Groundnut Cake on the Rumen Fermentation in Crossbred Calves. The Indian Journal of Nutrition and Dietetics, 19(7), 212–218. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/12904

Issue

Section

Original Articles

 

Most read articles by the same author(s)