Blanching Temperature and Time Effects on the Chemical Composition of <i>Sargassum horneri</i> and Its Rumen Fermentation Characteristics and Greenhouse Gas Emissions

Blanching Temperature and Time Effects on the Chemical Composition of <i>Sargassum horneri</i> and Its Rumen Fermentation Characteristics and Greenhouse Gas Emissions

This study aimed to improve the nutritional value of <i>Sargassum horneri</i> (SH) and evaluate its effect on rumen fermentation characteristics and greenhouse gas emissions. The first trial estimated the effects of blanching temperatures (21, 60, 70, and 80 °C) and durations (1, 2, and...

Full description

Saved in:
Bibliographic Details
Main Authors: Arrynda Rachma Dyasti Wardani, Myeong-Ji Seo, Hyun-Chul Kim, Il-Ki Hwang, Shin-Kwon Kim, Chang-Hyun Baeg, Ji-Yoon Kim, Sam-Churl Kim
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Applied Sciences
Subjects:
blanching process
methane emission
rumen fermentation characteristic
<i>Sargassum horneri</i>
Online Access:https://www.mdpi.com/2076-3417/14/23/11313
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2076-3417/14/23/11313

Similar Items