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EFFETTO DEL TRATTAMENTO CON FORMIATO DI CALCIO SULLA CONSERVAZIONE E SUL VALORE NUTRITIVO DI ORZO (HORDEUM VULGARE L.) INSILATO
No full textEFFECT OF THE ADDITION OF CALCIUM FORMATE ON FERMENTATION CHARACTERISTICS AND ON NUTRITIVE VALUE OF BARLEY (HORDEUM VULGARE L.) SILAGE – The effect of addition of a commercial product (Serbosil) containing calcium formate (0.3% of forage as fed) on the fermentation and digestibility of barley silage was studied. The apparent digestibility was evaluated (at maintenance and “ad libitum”) with 6 castrated male sheep, according to ASPA methods. The addition of Serbosil favoured the fermentation process with respect to the control. In fact the treatment improved lactic acid production (5.38% vs 6.29%) and showed down propionic and butyric acid (0.35% and 0.57% vs 0.16% and 0.21%) and ammonia N as percentage of total N (11.56 vs 9.28). NDF and ADF digestibility were higher (P<0.001) in treated silage (NDF: 50.51 vs 54.13; ADF: 38.72 vs 43.79), whereas CP (55.08 vs 47.59) and NFE (68.58 vs 65.06) had apposite trend. The silage nutritive value (0.78 Milk FU/kg DM; 0.74 Meat FU/kg DM) was not affected by the treatment
Variazione dell'appetibilità e del valore nutritivo dell'insilato di sorgo in funzione dell'integrazione con formiato di calcio
No full textInfluenza del formiato di calcio e delle polpe di barbabietola melassate sulla qualità degli isilati di erbai misti graminacee-leguminose
No full textStima del valore nutritivo di un erbaio autunno-vernino prima e dopo conservazione mediante insilamento
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VALORE NUTRITIVO DELL'INSILATO DI TUBERI DI TOPINAMBUR (HELIANTHUS TUBEROSUS L.) ADDIZIONATO DI PAGLIA DI FRUMENTO
No full textIN VIVO DIGESTIBILITY OF TUBER OF JERUSALEM ARTICHOKE SILAGE WITH WHEAT STRAW - The objective of this paper is to verify the possibilities of utilization in the feeding of ruminants of Jerusalem artichoke ensiled with wheat straw (8%). With this matter the digestibility in vivo was evaluated. From the results is possible to make evident high nutritive value (Milk FU/kg 1.03; Meat FU/kg 0.91
Effetto della selezione nella omogeneizzazione degli ovini assimilabili alla razza Appenninica. 2. Applicazioni di analisi multivariata nella classificazione di diverse tipologie morfologiche.
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Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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