EXPANSION-EXTRUSION PROCESSED SORGHUM GRAIN AND SOYBEANS IN DIETS OF DAIRY CALVES

被引：6

作者：

DANIELS, LB ^{[1
]}

WINNINGH.RM ^{[1
]}

HORNSBY, QR ^{[1
]}

机构：

[1] UNIV ARKANSAS,DEPT ANIM SCI,FAYETTEVILLE,AR 72701

来源：

JOURNAL OF DAIRY SCIENCE | 1973年 / 56卷 / 07期

关键词：

D O I：

10.3168/jds.S0022-0302(73)85280-4

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：932 / 934

页数：3

共 19 条

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[3]

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[4]

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[7] EFFECT OF PRESSURE, MOISTURE, AND COOKING TIME ON SUSCEPTIBILITY OF CORN OR SORGHUM GRAIN STARCH TO ENZYMATIC ATTACK [J].

LIANG, YT ;

MORRILL, JL ;

ANSTAETT, FR ;

DAYTON, AD ;

PFOST, HB .

JOURNAL OF DAIRY SCIENCE, 1970, 53 (03) :336-&

[8]

MUDD CA, 1969, J ANIM SCI, V28, P822

[9] PRODUCTION + NUTRITIONAL EVALUATION OF EXTRUSION-COOKED FULL-FAT SOYBEAN FLOUR [J].

MUSTAKAS, GC ;

ALLEN, LE ;

GRIFFIN, EL ;

SMITH, OB .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (09) :607-&

[10]

NOLAND PR, 1972, ARK FORMULA FEED C P, P101

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