Nutritive value of crop residue and byproducts of groundnuts
No hay miniatura disponible
Fecha
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
International Crops Research Institute for the Semi-Arid Tropics
Resumen
Descripción
Discusses the nutritive value of the crop residue and byproducts from groundnuts in relation to the potential influence that crop improvement programs could have on improving their utilization by livestock. Compares nutritional composition and in vitro digestibility of groundnut cake, cottonseed cake, and higer-seed cake; as well as groundnut hulls, dust and skin.
Palabras clave
arachis hypogae, crop residues, agricultural byproducts, nutritive value, chemical composition, digestibility