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

Esperanza Mateos Sánchez, Ana Elías Sáenz, Gabriel Ibarra Berastegi

• 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.