Amaranthus grain as a new ingredient in diets for dairy cows: productive, qualitative, and in vitro fermentation traits.
Serena CalabròMarianna OteriAlessandro VastoloMonica Isabella CutrignelliMassimo TodaroBiagina ChiofaloFabio GrestaPublished in: Journal of the science of food and agriculture (2022)
From a health perspective, the Nebraska accession of A. hypochondriacus represents the best accession, with the lowest saturated fatty acid content and the highest polyunsaturated fatty acid content. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.