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 […]