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Digestibility and nutritional value of dried and whole acorn flour in ovines

  • Autores: Julio Boza Puerta, Juristo Fonollá Joya, G. Varela Mosquera
  • Localización: Ars pharmaceutica, ISSN 0004-2927, ISSN-e 2340-9894, Vol. 7, Nº. 11-12, 1966, págs. 8-8
  • Idioma: español
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  • Resumen
    • The coefficients of digestibility and nutritive value of the non-decorticated and dried acorn flour, using the difference method, in a diet formed by acorn flour and dehydrated alfalfa flour, have been obtained experimentally in Manchego ovids. , previously obtaining in the same animals the digestibility coefficients of the alfalfa flour used.The experiments have been carried out following the standards given by the European Zootechnics Federation, and a battery of four metabolism cells in the Experimental Station of El Zaidín, in Granada.


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