A comparison of the effect of soybeans roasted at different temperatures versus calcium salts of fatty acids on performance and milk fatty acid composition of mid-lactation Holstein cows

Journal of Dairy Science

Volumn 99, Issue 7, 2016, Pages 5422-5435

  Rafiee Yarandi, H ^a   Ghorbani, G R ^a   Alikhani, M ^a   Sadeghi Sefidmazgi, A ^a   Drackley, J K ^b  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Calcium salts of fatty acids; Milk fatty acids; Roasted soybeans

Indexed keywords

CALCIUM; FATTY ACID; INORGANIC SALT;

ANALYSIS; ANIMAL; ANIMAL FOOD; BOVINE; CHEMISTRY; COOKING; FEMALE; HEAT; METABOLISM; MILK; PHYSIOLOGY; PROCEDURES; RANDOMIZATION; SOYBEAN;

ANIMAL FEED; ANIMALS; CALCIUM; CATTLE; COOKING; FATTY ACIDS; FEMALE; HOT TEMPERATURE; MILK; RANDOM ALLOCATION; SALTS; SOYBEANS;

EID: 84963617838     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-10546     Document Type: Article

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