Variability in the Chemical Composition and In Vitro Ruminal Fermentation of Olive Cake By-Products
The objective of this study was to determine the variability in the chemical composition and in vitro ruminal fermentation of olive cake (OC) by-products. Forty-two OC samples with different storage times (1–14 months) and processing (25 crude (COC), 9 exhausted (EOC) and 9 cyclone (CYOC))...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-03-01
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| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/9/3/109 |