True Metabolizable Energy Of Sprouted Wheat

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dc.creatorWanapat, M.
dc.creatorHarrold, R.L.
dc.creatorWehner, G. R.
dc.creator.authorWanapat, M.
dc.creator.authorHarrold, R.L.
dc.creator.authorWehner, G. R.
dc.date.accessioned2009-05-11T15:59:21Z
dc.date.available2009-05-11T15:59:21Z
dc.date.issued1980
dc.descriptionFive trials were conducted each involving six pairs of Single Comb White Leghorn (SCWL) roosters. The objective was to evaluate the true metabolic energy (TME) of field sprouted hard red spring and durum wheat samples. Hard red wheat of 20% sprout damage was not significantly different from the reported TME value of a sample of hard red spring wheat evaluated by Sibbald (1977), but as % sprout increased to 42 or 62%, the TME decreased significantly. A 40% sprout damaged durum wheat sample had a significantly lower TME than a sample of durum wheat tested by Sibbald (1977).en
dc.identifier.urihttps://hdl.handle.net/10365/4357
dc.relation.ispartofFarm Research; 37:5; Mar/Apr 1980
dc.rightsNorth Dakota State Universityen
dc.sourceFarm Research; 37:5; Mar/Apr 1980
dc.titleTrue Metabolizable Energy Of Sprouted Wheaten
dc.typeArticleen_US

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Farm Research; 37:5; Mar/Apr 1980