Effect of varying levels of formaldehyde treatment of mustard oil cake on rumen fermentation, digestibility in wheat straw based total mixed diets in vitro
Aim: The aim of the current study was to protect the protein in mustard cake by different levels of formaldehyde treatment with a view to optimize the level of formaldehyde. Materials and Methods: Different levels of formaldehyde treatment (0, 1, 1.5 and 2% of crude protein) containing concentrate...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Veterinary World
2015-04-01
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| Series: | Veterinary World |
| Subjects: | |
| Online Access: | http://www.veterinaryworld.org/Vol.8/April-2015/23.pdf |