Differences in nutritional characteristics of three varieties of sorghum grain determine their in vitro rumen fermentation
The effect of phenolic compounds and protein matrix on microbial fermentation of three sorghum grains (S1, S2 and S3) were studied in vitro. Total phenolics and total tannins concentration (g/kg dry matter, DM) were 1.5 and 0.2 for S1, 19.3 and 8.1 for S2 and 2.6 and 1.3 for S3. Protein enzymatic di...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
2018-10-01
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| Series: | Spanish Journal of Agricultural Research |
| Subjects: | |
| Online Access: | http://revistas.inia.es/index.php/sjar/article/view/13010 |