Nutritional effects of including different levels and sources of protein in milk replacers for calves

Effects of interesterification and fatty

Effects of interesterification and fatty acid supplementation on the digestibility of tallow in milk replacers for calves

✍ Rosemary K. Hamilton; A. M. Raven 📂 Article 📅 1972 🏛 John Wiley and Sons 🌐 English ⚖ 740 KB

The effects of interesterification and fatty acid supplementation on the nutritive value of homogenised fats in milk replacers for calves were studied in two digestibility experiments, each of a 6 x 6 latin square design. Using a level of 20% added fat, the mean apparent digestibilities of the total