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Research ArticleOpen accessIn the keywordsThe Effect of Heat or Heat-Xylose Processing on Nitrogen Fractions and in Situ/In Vitro Ruminal and Post-Ruminal Protein Disappearance of Guar MealHossein Jahani-Azizabadi, Mohsen Danesh Mesgaran, Ali Reza Vakili et al.Problem statement: Guar meal is a by-product consisting of hull and germ and is mostly used as a protein source in poultry and ruminant rations. The aim was to determine the effect of heat or heat-xylose processing on nitrogen fractions, in situ ruminal degradation parameters and in situ/in vitro ruminal and post-ruminal disappearance of guar meal. Approach: Samples were intact … …American Journal of Animal and Veterinary Sciences, Vol. 5, Issue 4 · 27 Dec 2010 · 8,153 accessesView PDFCite