Nutritive value of crop residue and byproducts of groundnuts

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dc.creatorReed, J.D.
dc.date1987
dc.date2014-10-31T06:21:47Z
dc.date2014-10-31T06:21:47Z
dc.date.accessioned2026-06-27T16:59:01Z
dc.descriptionDiscusses 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.
dc.identifierhttps://hdl.handle.net/10568/50888
dc.identifier.urihttp://hdl.handle.net/123456789/138786
dc.languageen
dc.publisherInternational Crops Research Institute for the Semi-Arid Tropics
dc.rightsLimited Access
dc.subjectarachis hypogae
dc.subjectcrop residues
dc.subjectagricultural byproducts
dc.subjectnutritive value
dc.subjectchemical composition
dc.subjectdigestibility
dc.titleNutritive value of crop residue and byproducts of groundnuts
dc.typeConference Paper

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