Effects of processing methods on chemical composition and in vivo digestibility of coffee pulp in Ethiopia
Effects of the method of processing of coffee cherries on pulp composition and digestibility in vivo were studied. The effects of wet and dry processing on chemical composition were analysed in Experiment 1. The effects of dry processed pulp (Dcop) and wet processed pulp (Wcop) (0 g/d, 60 g/d, 120 g...
| Main Authors: | , , |
|---|---|
| Format: | Conference Paper |
| Language: | Inglés |
| Published: |
International Livestock Centre for Africa
1989
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/16471 |
Similar Items: Effects of processing methods on chemical composition and in vivo digestibility of coffee pulp in Ethiopia
- Laboratory evaluation of the effects of processing methods, treatment and coffee cultivar on chemical composition and in vitro digestibility of coffee pulp
- Compost from coffee pulp
- Chemical composition and digestibility values for some important forage resources consumed by dual-purpose goats in western Kenya
- Comparison of chemical composition of fruit pulp of Parkia biglobosa (Jacq.) Benth from differents ecoregions
- A note on the chemical composition, intake and digestion of striga hermonthica herbage by sheep
- Chemical composition and in vitro digestibility of annual ryegrass varieties grown in greenhouse conditions