Revisión de los tratamientos para mejorar el valor nutritivo de la paja cereal

  1. Esperanza Mateos
  2. Ana Elías
  3. Gabriel Ibarra Berastegi
Aldizkaria:
Residuos: Revista técnica

ISSN: 1131-9526

Argitalpen urtea: 1999

Urtea: 9

Zenbakia: 47

Orrialdeak: 86-90

Mota: Artikulua

Beste argitalpen batzuk: Residuos: Revista técnica

Laburpena

The objective of this work is to carry out a review of the nutritional properties of the cereal straw, and off the existent methods that contribute to improve its nutritious value, the digestibilidad and ingestion. After the selected 1lreatrnent, this lignocellulosic by-product will be been able to use like food of quality for the animals with a cost of assailable conditioning.