J. Anim Sci.
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J. Anim Sci. 1967. 26:1131-1134.
© 1967 American Society of Animal Science
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A Mathematical Determination of Energy Values of Ration Ingredients1

R. P. Kromann2

New Mexico State University, Las Cruces,3

Abstract

A method was described to determine the energy values of foods as components of a ration by using simultaneous equations. NEM+P and DE were determined by this method from two experiments reported in the literature. The NEM+P and DE of the basal ration increased as molasses was increased in the ration, and the NEM+P and DE of the molasses decreased. The NEM+P of alfalfa hay decreased as milo was added to the ration: also, the NEM+P of milo decreased as alfalfa was added to the ration.

Footnotes

1 Journal Article 252, Agricultural Experiment Station, New Mexico State University, Las Cruces, New Mexico.

2 The author wishes to express his appreciation to Dr. James H. Meyer, Dean of Agriculture, University of California, Davis, and Dr. Morris Finkner, Professor, Experimental Statistics, New Mexico State University for reviewing this paper, and to Mr. Joseph P. Camunez for his valuable technical assistance.

3 Department of Animal Science.






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Copyright © 1967 by the American Society of Animal Science.