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Nutritional evaluation of pulse screenings by in vitro gas production technique
Indian Journal of Animal Research, 2016The present study was planned to evaluate the chemical composition and nutritive values of commonly available pulse chunies of Green gram (GGC), Black gram (BGC), Bengal gram (BnGC) and Red gram (RGC) available in the local markets of Hyderabad, Andhra Pradesh.
Partha Sarathi Swain* +4 more
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Effect of spices on in vitro gas production by Clostridium perfringens
Food Microbiology, 1986This study examined the activity of some common spices against gas forming ability, when incorporated into a leguminous medium inoculated with Clostridium perfringens. Aniseed, asafoetida, ajowan (Trachyspermum anni), cardamom, cinnamon, clove, cumin, garlic, ginger, pepper and turmeric were tested at 0.5 and 1.0%.
A. Savitri +2 more
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Effect of Grain Processing on in vitro Gas Production
Journal of Animal Science, 1970John Trei, W. H. Hale, Brent Theurer
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Fermentation of neutral detergent fibre of forages by in vitro gas production.
1999Piacenza (Italy)
CALABRO', SERENA +3 more
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EFFECT OF TANNIN TYPE ON IN VITRO GAS PRODUCTION
NutriNET 2024: PROCEEDINGS OF REVIEWED SCIENTICIC PAPERSHANA PROCHÁZKOVÁ +2 more
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Multiphasic analysis of gas production kinetics for in vitro fermentation of ruminant feeds
Animal Feed Science and Technology, 1996Jeroen C J Groot +2 more
exaly