Digestibility and nutritional value of dried and whole acorn flour in ovines

  1. Boza, J.
  2. Fonollá, J.
  3. Varela, G.
Revista:
Ars pharmaceutica

ISSN: 2340-9894,  0004-2927

Año de publicación: 1966

Volumen: 7

Número: 11-12

Páginas: 8-8

Tipo: Artículo

DOI: 10.30827/ARS.V7I11-12.7649 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Ars pharmaceutica

Objetivos de desarrollo sostenible

Resumen

The coefficients of digestibility and nutritive value of the non-decorticated and dried acorn flour, using the difference method, in a diet formed by acorn flour and dehydrated alfalfa flour, have been obtained experimentally in Manchego ovids. , previously obtaining in the same animals the digestibility coefficients of the alfalfa flour used.The experiments have been carried out following the standards given by the European Zootechnics Federation, and a battery of four metabolism cells in the Experimental Station of El Zaidín, in Granada.

Fuente de los datos: Dialnet