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dc.citation.epage28en_US
dc.citation.spage26en_US
dc.contributor.authorRichardson, D.
dc.contributor.authorKoch, B.A.
dc.contributor.authorSmith, E.F.
dc.contributor.authorWard, J.K.
dc.contributor.authorBoren, Fred W.
dc.date.accessioned2011-09-20T21:40:22Z
dc.date.available2011-09-20T21:40:22Z
dc.date.issued2011-09-20
dc.date.published1961en_US
dc.description.abstractThree lots of 10 heifer calves each were fed the same ration except for the added enzyme preparations. Ingredients and average daily consumption are show in Table 19. Lot 1 served as the control. The enzyme preparations were added to the soybean oil meal at the following rates per ton: Lot 2, 2.5lbs. amylase (acts on carbohydrates); Lot 3, 2.5lbs. amylase plus 6 lbs. protease (acts on proteins). Rumen samples were obtained to determine the concentration of volatile fatty acids and percentage distribution of acetic, propionic, and butyric acids in the rumen fluid.en_US
dc.description.conference48th Annual Livestock Feeders’ Day. Kansas State University, Manhattan, KS, May 6, 1961en_US
dc.identifier.urihttp://hdl.handle.net/2097/12150
dc.publisherKansas Agricultural Experiment Stationen_US
dc.relation.isPartOf1960-61 Progress Reportsen_US
dc.relation.isPartOfCircular (Kansas Agricultural Experiment Station): 383en_US
dc.subjectBeefen_US
dc.subjectEnzymeen_US
dc.subjectSoybean oil mealen_US
dc.subjectGainen_US
dc.titleThe value of enzyme preparation added to cattle rationsen_US
dc.typeConference paperen_US

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