The effect of different corn mash processing methods on the its nutritional value

Authors

  • V.D. Kabanov Московская государственная академия ветеринарной медицины и биотехнологии - МВА имени К.И. Скрябина
  • P.I. Tishenkov Московская государственная академия ветеринарной медицины и биотехнологии - МВА имени К.И. Скрябина
  • Yu.I. Tymoshenko Московская государственная академия ветеринарной медицины и биотехнологии - МВА имени К.И. Скрябина

Keywords:

corn alburnum, thin crushing, extruding, combined method, chemical composition, amino acids

Abstract

In article results of researches on change of fodder are stated properties of the corn alburnum received by production of starch from corn grain depending on a way of processing of a forage. Studied chemical and amino-acid structure of alburnum. Compared simple and combined ways of processing of a forage by thin crushing and extruding. It is established and offered proizvodefective way of processing of corn alburnum - crushing with I will follow a stvoshchy extruding, promoting increase of nutritiousness of a forage.

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Published

2016-11-23

Issue

No. 6 (2016): november-december

Section

SCIENTIFIC STUDIES

How to Cite

Kabanov, V., Tishenkov, P., & Tymoshenko, Y. (2016). The effect of different corn mash processing methods on the its nutritional value. Vestnik of the Russian Agricultural Science, 6, 67-70. http://www.vestnik-rsn.ru/index.php/vrsn/article/view/345