In vitro assessment of the digestibility of forage based sheep diet, supplemented with raw garlic, garlic oil and monensin

@inproceedings{Anassori2012IV,
  title={
In vitro assessment of the digestibility of forage based sheep diet, supplemented with raw garlic, garlic oil and monensin},
  author={Ehsan Anassori and Bahram Dalir-Naghadeh and Rasoul Pirmohammadi and Akbar Taghizadeh and Siamak Asri-Rezaei and Safa Farahmand-Azar and Maghsoud Besharati and Morteza Tahmoozi},
  booktitle={Veterinary research forum : an international quarterly journal},
  year={2012}
}
The effect of inclusion of garlic essential oil (EO) at 33, 66 and 100 µg mL(-1), raw garlic (GAR) at 5, 10 and 15 mg mL(-1) and monensin (MON) at 7.5 µg mL(-1) of incubation medium on organic matter digestibility (OMD) was studied with in vitro gas production, ANKOM daisy(II) and conventional in vitro (IVOMD) methods. The material was incubated with sheep… CONTINUE READING