Digestibility and nutritional value of dried and whole acorn flour in ovines
- Boza, J.
- Fonollá, J.
- Varela, G.
ISSN: 2340-9894, 0004-2927
Year of publication: 1966
Volume: 7
Issue: 11-12
Pages: 8-8
Type: Article
More publications in: Ars pharmaceutica
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Abstract
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.