Effect of maturity stages of Fig (Ficus sur) fruits on chemical composition, in vitro digestibility and in sacco dry matter degradability
The present study was conducted to investigate the effect of fruits maturity stages at harvest on chemical composition, in vitro digestibility and in sacco degradability of Ficus surfruits (FSF). The treatments involved different maturity stages of Ficus sur fruits . Color, moisture content, and tex...
| Main Authors: | , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
2014
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/67222 |
Similar Items: Effect of maturity stages of Fig (Ficus sur) fruits on chemical composition, in vitro digestibility and in sacco dry matter degradability
- Descriptors for fig (Ficus carica)
- In sacco, in vitro and in vivo digestibility and supplementary value of some tropical forage legume hays to sheep feeding on a basal diet of maize stover
- Nutritive value of Crotalaria ochroleuca: I. Chemical composition and in vitro dry matter digestibility at different stages of growth
- In sacco dry matter and nitrogen degradation and their relationship with in vitro dry matter digestibility of Napier grass (Pennisetum purpureum Schumach) as influenced by height of plant at cutting
- Computer vision for automatic quality inspection of dried figs (Ficus carica L.) in real-time
- Determining availability of nutrients in sweetpotato grown in the Kenyan highlands using in sacco degradability and in vitro digestability.