Inclusion of oils in the in vitro fermentation of elephant grass (Pennisetum purpureum Schum. cv. Cameroon)

Inclusion of oils in the in vitro fermentation of elephant grass (Pennisetum purpureum Schum. cv. Cameroon)

ABSTRACT The objective of this study was to assess the impact of incorporating vegetable oils into the in vitro fermentation of a tropical grass on the kinetics and digestibility of the fibrous fraction by rumen microorganisms. Treatments consisted of different inclusion levels (0, 2, 4, and 6% dry...

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Bibliographic Details
Main Authors: Marinaldo Divino Ribeiro, Sergio Lucio Salomon Cabral Filho, Ronaildo Fabino Neto, Alana Maria Menezes Di Calaça, Cássio José da Silva, Ozana de Fátima Zacaroni, Emmanuel Arnhold, Nino Bruno dos Santos Silva, Daniele de Jesus Ferreira, Anderson de Moura Zanine, Marcelo Augusto Oliveira Castro
Format: Article
Language:English
Published: Sociedade Brasileira de Zootecnia 2025-08-01
Series:Revista Brasileira de Zootecnia
Subjects:
baru
canola
degradability
digestibility
soybean
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982025000100604&tlng=en
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