Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Willis D. Gallup
The Apparent Digestibility of Prairie Hay of Variable Protein Content, With Some Observations of Fecal Nitrogen Excretion by Steers in Relation to Their Dry Matter Intake
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
Related publications
The Use of Fecal Nitrogen as a Measure of Dry Matter Intake and of Digestibility of Organic Matter in Forage
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
Biological Value of Herring-Meal Protein. Urinary Nitrogen Excretion in Relation to Protein Content of Diet and Food Intake
British Journal of Nutrition
Medicine
Nutrition
Dietetics
Evaluation of the Effects of Carbohydrate Source and Level of Degradable Intake Protein on the Intake and Digestion of Tallgrass-Prairie Hay by Beef Steers
Kansas Agricultural Experiment Station Research Reports
Nutrient Intake and Apparent Digestibility Coefficient of Lambs Fed With Coffee Husk in Replacement of Oat Hay
Ciencia Rural
Animal Science
Zoology
Agronomy
Veterinary
Crop Science
Relative Value of Ruminally Degradable and Undegradable Protein on the Utilization of Low-Quality Prairie Hay by Steers
Kansas Agricultural Experiment Station Research Reports
Apparent Digestibility of Dry Matter, Organic Matter, Protein and Energy of Native Peruvian Feedstuffs in Juvenile Rainbow Trout (Oncorhynchus Mykiss)
Fisheries and Aquatic Sciences
Biochemistry
Oceanography
Aquatic Science
Molecular Biology
Adaptation of Urinary Nitrogen Excretion in Infants to Changes in Protein Intake
British Journal of Nutrition
Medicine
Nutrition
Dietetics
Intake and Digestibility of Hay Supplemented With Chamaecytisus Palmensis (Tree Lucerne) by Sheep
Annales de Zootechnie
Effect of Soybean, Feather and Hair Meal Protein on Dry Matter, Energy and Nitrogen Utilization by Growing Steers
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science