Comparative study of the digestibility of forages using two laboratory methods

Keyphrases

• Laboratory Methods 100%
• In Vitro Digestibility 100%
• Enzymatic Digestibility 100%
• Peru 50%
• San Marco 50%
• Universidad 50%
• Mayors 50%
• Correlation Coefficient 50%
• Alfalfa 50%
• Enzyme Substrates 50%
• Laboratory Analysis 50%
• Oat Straw 50%
• In Vitro Techniques 50%
• Substrate Concentration 50%
• Penicillium Funiculosum 50%
• Comparison between Methods 50%
• Fungal Cellulase 50%

Agricultural and Biological Sciences

• Digestibility 100%
• In Vitro Digestibility 50%
• Oat Straw 25%
• Cellulase 25%
• Forage Quality 25%
• Talaromyces Funiculosus 25%
• Enzyme Substrate 25%

Food Science

• Digestibility 100%
• In Vitro Digestibility 50%
• Penicillium 25%