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Effect of concentration and source of crude protein on rumen fermentation and blood values in highly productive cows and on the intake of digestible crude protein for milk production.

B. Piatkowski, G. Koriath, J. Voigt, Fritz Püschel

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Key concepts: Rumen, Food science, Fermentation, Milk production, Chemistry, Animal science, Biology

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Effect of concentration and source of crude protein on rumen fermentation and blood values in highly productive cows and on the intake of digestible crude protein for milk production. — Research Paper | ScholarLens