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Effect of addition of sorghum and molasses during the fermentation of bovine colostrum



Effect of addition of sorghum and molasses during the fermentation of bovine colostrum



Archivos Latinoamericanos de Nutricion 34(3): 543-549



Ground sorghum 7.5 or molasses 10% was added to fresh colostrum from Holstein-Friesian cows. The 2 mixtures and colostrum alone were allowed to ferment for 21 days. Lactic acid production by the 2 mixtures was significantly greater (molasses 0.504 and sorghum 0.649 g/100 ml) than for colostrum alone (0.399 g/100 ml). Amino acid degradation was least in the sorghum mixture and greatest in colostrum alone.

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Accession: 001342212

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