Nidaa, M. A. <br/><br/>
Effect of different HCI treatments on ruminal degradation characteristics of Ground Nut Cake  [electronic resource]. 

 - p.18-25. 
<br/><br/>Includes reference. 
<br/><br/> The study was conducted to determine the effect of acid (HCl) treatment on ruminal degradation characteristics of dry matter (DM), crude protein (CP), and effective degradability of groundnut cake (GNC). GNC was either soaked in or sprayed with 0.5N HCl .The treated cake was either air or oven dried at (100?c). Nylon bags technique was employed using three castrated calves. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Peanut products.<br/>Inorganic acids.