Faculty of Science: Recent submissions
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Amino acid availability in poultry - in vitro and in vivo measurements
Published 1999-01-01Methodology to evaluate the protein quality or amino acid availability in feed ingredients for poultry using in vitro (enzymic, chemical, or microbiological assays), indirect in vivo (plasma amino acid assays), or direct ...Open AccessArticle -
Chemical and physical characteristics of grains related to variability in energy and amino acid availability in poultry
Published 1999-01-01Grains such as wheat and barley, combined with legumes and oilseed meals, provide not only the bulk of essential nutrients for commercial poultry production and reproduction, but are also the prime source of anti-nutritive ...Open AccessArticle -
An assessment by in vivo methods of grain quality for ruminants
Published 1999-01-01For the purpose of this review, grain quality refers to the efficiency with which a grain supports growth in cattle fed diets which contain grain as a major component. Grains are fed as concentrated sources of energy. Their ...Open AccessArticle -
Methods for the analysis of premium livestock grains
Published 1999-01-01The literature contains a wide range of reported values for the content of most chemical constituents of feed grains and meals. It is not possible to assess accurately how much of this variation is due to genotypic and ...Open AccessArticle -
Chemical and physical characteristics of grains related to variability in energy and amino acid availability in ruminants: a review
Published 1999-01-01This paper reviews the carbohydrate, protein, lipid, anti-nutritional, and physical characteristics of grains that determine the variability in their nutritional quality for ruminant animals. The amount, rate, and extent ...Open AccessArticle