In vitro ruminal fermentation kinetics of diets with crambe cake protein replacing soybean meal protein by gas production technique
The objective of this study was to evaluate ingredients and diets containing increasing levels of crambe cake protein replacing soybean meal protein, with in vitro ruminal fermentation parameters using a gas production technique.Diets were formulated for feedlot lambs and contained different levels of crambe cake protein (0, 250, 500, 750, and 1000