Abstract
IN recent years it has become widely accepted that acetic, propionic and butyric acids are important products of the fermentation which takes place in the rumen; but as yet the information most cogent to the nutritional physiology of the ruminant, namely, the quantities of these nutrients which become available to the animal, has not been obtained.
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Barcroft, J., McAnally, R. A., and Phillipson, A. T., J. Exp. Biol., 20, 120 (1944).
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GRAY, F., PILGRIM, A. Fermentation in the Rumen of the Sheep. Nature 166, 478 (1950). https://doi.org/10.1038/166478a0
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DOI: https://doi.org/10.1038/166478a0
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