In vitro study of limiting factors of nutritive value of olive cake: Effects of fats and secondary metabolites;Etude in vitro de facteurs limitant la valeur nutritive du grignon d'olive: Effets des matières grasses et des métabolites secondaires

Livestock Research for Rural Development

Volumn 20, Issue 3, 2008, Pages

  Zaidi, F ^a,b   Hassissene, N ^b   Boubekeur, N ^a   Bouaiche, A ^a   Bouabdellah, A ^a   Grongnet, J F ^c   Bellal, M M ^a   Youyou, A ^a  

^a Institut National Agronomique   (Algeria)

^b UNIVERSITY OF BEJAIA   (Algeria)

^c AGROCAMPUS OUEST   (France)

Author keywords

Cellulose; Digestibility; Lipids; Olive by products; Phenolic compounds; Polyethylene glycol

Indexed keywords

AVENA; GLYCINE MAX; HELIANTHUS; VICIA SATIVA;

EID: 44349186804     PISSN: None     EISSN: 01213784     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

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