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Effect of physical processing on the nutritive value of sugarcane bagasse in goats and sheep

✍ Scribed by M.R. Reddy; M. Chandrasekharaiah; T. Govindaiah; G.V.N. Reddy

Book ID
113394689
Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
339 KB
Volume
10
Category
Article
ISSN
0921-4488

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Wheat germs are used as industrial products for nourishment so that it was necessary to determine the nutritive value of proteins in raw and in roasted wheat germs (temperature: 130-150Β°C for 20 min). Protein quality evaluation has been determined by a biological method -feeding young growing rats.