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"Experientia docet" - Experience is the best teacher

In situ ruminal degradability of protein feeds with distinct physical forms: a meta-analysis (Short communication)

  • 2017
  • Issue: 1
  • Volume: 47
M. Busanello, J.P. Velho, D.R.M. Alessio, I.M.P. Haygert-Velho, A.A.C. Tambara & A. Thaler Neto Page: 91 - 95

In ruminant livestock, rumen undegradable protein (RUP) derived from the diet and microbial protein synthesized in the rumen are essential for animal survival, maintenance, growth, production, and reproduction. RUP is influenced by diet composition, physical form, and ruminal metabolism. Here,…

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Effects of temperature, heating time and particle size on values of rumen undegradable protein of roasted soybean

  • 2016
  • Issue: 2
  • Volume: 46
H. Rafiee-Yarandi, M. Alikhani, G.R. Ghorbani & A. Sadeghi-Sefidmazgi Page: 170 - 179

Roasted soybeans are commonly used in diets for dairy cows, but the processing conditions of roasted soybean and their effects on rumen undegradable protein (RUP) have not been fully understood. In this study, the effect of the processing of roasted…

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Paraformaldehyde-treated bird-resistant sorghum grain as energy source in fattening diets for beef steers (Short communication)

  • 1984
  • Issue: 1
  • Volume: 14
J.P. Campher, H.H. Meissner, T. Shelby & N. Janse van Rensburg Page: 52 - 54

Three groups of nine steers each were fed fattening diets, containing either non bird-resistant (NBR), paraformaldehyde-treated bird-resistant (PBR) or bird-resistant (BR) sorghum grain as the energy source, for 105 days. The BR group performed consistently worse than both the NBR…

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Assessing the acceptability of processed goat meat

  • 1989
  • Issue: 2
  • Volume: 19
H.R. Breukink and N.H. Casey Page: 76 - 80

The possible upgrading of meat of mature does to an acceptable product through processing was investigated using chemical, physical and sensory evaluation techniques. Twelve goat does (six-tooth) were slaughtered and processed into vienna sausages and cured and smoked buttocks. These…

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