Articles liés à Spice Supplementation of forage based ruminant diets:...

Spice Supplementation of forage based ruminant diets: In vitro study - Couverture souple

Khan, Mohammad Mehedi Hasan; Chaudhry, Abdul Shakoor

 
9783848427819: Spice Supplementation of forage based ruminant diets: In vitro study
Couverture souple
ISBN 10 : 3848427818 ISBN 13 : 9783848427819
Editeur : LAP LAMBERT Academic Publishing, 2012

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

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.

Biographie de l'auteur

Dr. M.M.H. Khan received his Ph.D. from Newcastle University, UK in Animal Nutrition. He was awarded several prizes from NERC and BSAS, UK.Dr. A.S. Chaudhry received his PhD from Cambridge University UK. He is a Lecturer at the Newcastle University, UK. He is a Fellow of the Higher Education Academy and a Council Member of the BSAS, UK.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2012
Langue
anglais
ISBN 10 
3848427818
ISBN 13 
9783848427819
Reliure
Broché
Nombre de pages
208
Coordonnées du fabricant
non disponible
Personne responsable
KreGa Onlinehandel GmbH
4950000000000
info@krega-onlinehandel.de

Birkenweg 31
Brakel
33034
Allemagne