Influence of white- and red-sorghum varieties and hydrothermal component of steam-pelleting on digestibility coefficients of amino acids and kinetics of amino acids, nitrogen and starch digestion in diets for broiler chickens
Authors:
- S.Y. LiuSLS.Y. Liu
- P.H. SellePSP.H. Selle
- A.J. CowiesonACA.J. Cowieson
- 1 November 2013
- journal article
- research article
- Published by Elsevier in Animal Feed Science and Technology
- Vol. 186 (1-2) , 53-63
Abstract
No abstract availableKeywords
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