Nutritive value and in vitro caecal fermentation of forage meal of mulberry variety YU 62 for rabbits
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Abstract
of short-chain fatty acid mainly acetic and butyric with significant difference (P <0.0001) with lucerne. In addition, it should be
noted that increasing short chain fatty acids lowers pH, tending to neutrality. It is suggested that mulberry forage meal variety YU 62 has a positive in vitro nutritive value, so that it could be used
instead of lucerne as an alternative raw material in the formulation of diets for rabbit feeding.
Key words: rabbit, mulberry, in vitro nutritional value
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