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


Archivos Latinoamericanos de Nutricion 34(3): 543-549
Effect of addition of sorghum and molasses during the fermentation of bovine colostrum
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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