The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
01/Jul/2001
Natália Guarino Souza Barbosa, Rogério de Paula Lana, Antônio Bento Mâncio, Arnaldo Chaer Borges, Cesar de Queiroz, Juliana Silva Oliveira
DOI: 10.1590/S1516-35982001000500027
The in vitro fermentation of the following food sources were evaluated: corn meal (CM), soybean meal (SM), wheat meaddlings (WM), sorghum (SO), corn gluten feed (CG) and urea (UR), incubated alone or with monensin, pure for analysis or comercial (Rumensin®). The experiment constituted of 18 experimental units (three energetic or proteic food sources ´ three antibiotic (control, monensin or rumensin) ´ two duplicates), and the following fermentation parameters were analyzed: pH, ammonia production, microbial protein, soluble protein and protein degradability. The incubations […]
Keywords: ammonia; fermentation; food sources; ionophores; protein; short-chain fatty acids