Response to graded levels of sodium bicarbonate of early lactating cows on low concentrate and non acidic high fibre forage diet.

Saseendaran PC; Thiagarajan M

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Response to graded levels of sodium bicarbonate of early lactating cows on low concentrate and non acidic high fibre forage diet.

机译：低浓缩和非酸性高纤维饲料饲喂日粮对早期哺乳母牛碳酸氢钠分级的反应。

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来源
《Indian Journal of Animal Production and Management》 |1997年第2期|共5页
作者
Saseendaran PC; Thiagarajan M;
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正文语种 eng
中图分类畜牧、动物医学、狩猎、蚕、蜂;
关键词
sodium bicarbonate; cows; lactation; milk yield; milk composition; fibre; forage; diet; total solids; dry matter; milk fat; supplements; feeding; liveweight gain; feed intake India cattle; Panicum maximum; Pennisetum purpureum; Brachiaria mutic;

机译：碳酸氢钠;母牛;泌乳;产奶量;牛奶成分;纤维;饲料;饮食;总固体;干物质;乳脂;补充物;喂养;体重增加;采食量印度牛;最大草;

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1. Response to graded levels of sodium bicarbonate of early lactating cows on low concentrate and non acidic high fibre forage diet. [J] . Saseendaran PC, Thiagarajan M Indian Journal of Animal Production and Management . 1997,第2期

机译：低浓缩和非酸性高纤维饲料饲喂日粮对早期哺乳母牛碳酸氢钠分级的反应。
2. Evaluation of Paddy Straw and Non-Forage Fibre Based Complete Feeds Containing Different Levels of Neutral Detergent Fibre for Lactating Dairy Cows [J] . Chacko Biju, Mohan K. M. Syam, Ally K., Animal Nutrition and Feed Technology . 2018,第3期

机译：基于水稻秸秆和非饲料纤维的评价，其含有不同水平的中性洗涤剂纤维用于哺乳酸奶牛的完整饲料
3. Effect of Paddy Straw plus Non-Forage Fibre Sources Based Complete Rations with Different Levels of Neutral Detergent Fibre on Rumen Fermentation Parameters in Lactating Cows [J] . K. Biju Chacko, K.M. Syam Mohan, K. Ally, Indian Journal of Animal Nutrition . 2017,第3期

机译：稻草加上非饲料纤维源的效果基于不同水平的中性洗涤剂纤维的完整口粮，对泌乳奶牛的瘤胃发酵参数
4. Amino acid utilization of lactating dairy cows fed cereal straw replacing alfalfa as forage source [C] . B.Wang, H.Z Sun, N.N.Xu, 4th international symposium on dairy cow nutrition and milk quality proceedings . 2015

机译：饲喂谷物秸秆替代苜蓿作为饲料来源的泌乳奶牛的氨基酸利用
5. HIGH QUALITY PASTURAGE FOR DAIRY COWS: DEPRESSED MILK FAT PERCENTAGE, FORAGE INTAKE AND SUPPLEMENTATION (SODIUM-BICARBONATE, COMPOSITION) [D] . REARTE, DANIEL HORACIO. 1985

机译：奶牛的优质饲料：降低的乳脂百分比，饲草的摄取和补充（碳酸氢二钠，组成）
6. Dietary forage to concentrate ratio and sunflower oil supplement alter rumen fermentation ruminal methane emissions and nutrient utilization in lactating cows [O] . A. R. Bayat, L. Ventto, P. Kairenius, 2017

机译：日粮饲草精料比和葵花籽油补充剂会改变泌乳母牛的瘤胃发酵瘤胃甲烷排放和营养利用
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Response to graded levels of sodium bicarbonate of early lactating cows on low concentrate and non acidic high fibre forage diet.

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