The contents of this book are derived from a PhD work. This book
will be benefit the students and researchers who are involved in
ruminant nutrition research especially in developing countries
where low quality forages are a major part of ruminant diets. The
first chapter of this book details factors that limit forage
digestion, methods that can improve forage quality and supplements
including herbs and spices that can enhance microbial activity to
increase forage utilisation by ruminants. The 2nd chapter describes
the laboratory methods that can be used to determine chemical
composition and their application to characterise selected forages,
spices and legumes for their nutritional as well as supplementary
value for ruminant feeding. The 3rd and 4th chapter present data on
the in vitro forage degradability and fermentation profiles in
response to different experimental treatments. Finally, the last
chapter presents summary and conclusions which may help develop
strategies for the use of spices as supplements for ruminants.
General
Imprint: |
Lap Lambert Academic Publishing
|
Country of origin: |
Germany |
Release date: |
April 2012 |
First published: |
April 2012 |
Authors: |
Mohammad Mehedi Hasan Khan
• Abdul Shakoor Chaudhry
|
Dimensions: |
229 x 152 x 12mm (L x W x T) |
Format: |
Paperback - Trade
|
Pages: |
208 |
ISBN-13: |
978-3-8484-2781-9 |
Categories: |
Books
|
LSN: |
3-8484-2781-8 |
Barcode: |
9783848427819 |
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