Open AccessInfluence of wet vs. dry by-product ingredients and addition of branched-chain volatile fatty acids and valerate to dairy diets. I. Feed intake, milk production and milk composition.
Author(s) -
H. de Visser,
S. Tamminga
Publication year - 1987
Publication title -
njas - wageningen journal of life sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.023
H-Index - 43
eISSN - 2212-1307
pISSN - 1573-5214
DOI - 10.18174/njas.v35i2.16744
Subject(s) - valerate , chemistry , food science , propionate , silage , composition (language) , beet pulp , dry matter , lactation , zoology , butyrate , biology , biochemistry , fermentation , genetics , pregnancy , linguistics , philosophy
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