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

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

ISSN: 2340-9894,  0004-2927

Argitalpen urtea: 1966

Alea: 7

Zenbakia: 11-12

Orrialdeak: 8-8

Mota: Artikulua

DOI: 10.30827/ARS.V7I11-12.7649 DIALNET GOOGLE SCHOLAR lock_openSarbide irekia editor

Beste argitalpen batzuk: Ars pharmaceutica

Garapen Iraunkorreko Helburuak

Laburpena

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.

Datuen iturria: Dialnet