Predicting in vivo starch digestibility coefficients in newly weaned piglets from in vitro assessment of diets using multivariate analysis, British Journal of Nutrition

Predicting in vivo starch digestibility coefficients in newly weaned piglets from in vitro assessment of diets using multivariate analysis - Volume 103 Issue 9

Physicochemical changes to starch granules during micronisation and extrusion processing of wheat, and their implications for starch digestibility in the newly weaned piglet, animal

PDF) The effect of extrusion cooking of different starch sources on the in vitro and in vivo digestibility in growing pigs

PDF) Prediction of digestibility of organic matter and energy in the growing pig from an in vitro method

Predicting in vivo starch digestibility coefficients in newly weaned piglets from in vitro assessment of diets using multivariate analysis, British Journal of Nutrition

Critical Evaluation of in Vitro Methods for Estimating Digestibility in Simple-Stomach Animals, Nutrition Research Reviews

CSIRO PUBLISHING Animal Production Science

Comparisons of In Vitro and In Vivo Digestibility Assays for Phosphorus in Feline Diets and Associations with Dietary Nutrient Content

PDF) Effects of viscosity and fermentability of dietary fibre on nutrient digestibility and digesta characteristics in ileal-cannulated grower pigs

Physicochemical changes to starch granules during micronisation and extrusion processing of wheat, and their implications for starch digestibility in the newly weaned piglet, animal

Starchy and fibrous feedstuffs differ in their in vitro digestibility and fermentation characteristics and differently modulate gut microbiota of swine, Journal of Animal Science and Biotechnology

In vitro assessment of protein digestibility and mineral solubility of black soldier fly larvae meals for monogastric animals in: Journal of Insects as Food and Feed Volume 8 Issue 9 (2022)

A comparison of in-vivo and in-vitro methods for assessing the digestibility of poultry by-product meals using barramundi (lates calcarifer); impacts of cooking temperature and raw material freshness - ScienceDirect

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