Microwave Heat Treatment Induced Changes in Forage Hay Digestibility and Cell Microstructure

Microwave Heat Treatment Induced Changes in Forage Hay Digestibility and Cell Microstructure

To investigate the effects of microwave (MW) treatment on hays nutritive value, five types of hay (50 g) were treated with MW for 0 (control), 20, 40, 60, and 80 s (0, 440, 880, 1320, and 1760 kJ kg<sup>−1</sup> of MW energy, respectively) and analyzed for nutritive value prior to scanni...

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Bibliographic Details
Main Authors: Md Safiqur Rahaman Shishir, Graham Brodie, Brendan Cullen, Ravneet Kaur, Ellie Cho, Long Cheng
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Applied Sciences
Subjects:
thermal treatment
nutritional value
feed quality
SEM-IA
conserved forage
Online Access:https://www.mdpi.com/2076-3417/10/22/8017

Internet

https://www.mdpi.com/2076-3417/10/22/8017

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