Temperate forages ensiled with molasses or fresh cheese whey: Effects on conservation quality, effluent losses and ruminal degradation
- Autor
- CAJARVILLE, Cecilia1 ; BRITOS, Alejandro1 ; GARCIARENA, Daniel2 ; LUIS REPETTO, José1
[1] Departamento de Nutrición Animal, Facultad de Veterinaria, Universidad de la República Oriental del Uruguay, Lasplaces 1550, Montevideo, Uruguay
[2] Laboratorio de Digestibilidad, Instituto Nacional de Tecnologia Agropecuaria, Balcarce, Argentina - Fuente
Animal feed science and technology. 2012, Vol 171, Num 1, pp 14-19, 6 p ; ref : 1/4 p
- CODEN
- AFSTDH
- ISSN
- 0377-8401
- Campo Científico
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Editor
- Elsevier, Amsterdam
- País de la publicación
- Netherlands
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Cheese whey Fermentation Pasture silage Rumen degradability
- Palabra clave (fr)
- Conservation Dégradation Effluent Ensilage Fermentation Fourrage Fromage Lactosérum Mélasse Pâture Qualité Rumen Appareil digestif Produit laitier
- Palabra clave (in)
- Conservation Degradation Effluent Silage Fermentation Fodder Cheese Whey Molasses Pasture Quality Rumen Digestive system Dairy product
- Palabra clave (es)
- Conservación Degradación Efluente Ensilaje Fermentación Forraje Queso Suero de leche Melaza Pastizal Calidad Rumen Aparato digestivo Producto lácteo
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B15 Feed and pet food industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 25400046
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.anifeedsci.2011.09.016 
https://dx.doi.org/10.1016/j.anifeedsci.2011.09.016
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