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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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Related references

Ortega Cerilla, M.E.; Aguilera Barreyro, A.; Pérez-Gil Romo, F., 1984: Effect of the addition of sorghum and molasses on the fermentation of bovine colostrum. In this study, ground sorghum (7.5%) and molasses (10%) were added to fresh bovine colostrum. The two mixtures and the fresh colostrum, used as control, were allowed to ferment for 21 days. Significant differences (P less than 0.05) were found by...

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