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The ileal digestibility of amino acids and fatty acids in young chickens fed control diet or experimental diets supplemented with freeze-dried pasture herbage at 20 or 40 g/kg was studied. Control die...
Automatic milking systems (AMS) rely upon voluntary cow traffic (the voluntary movement of cattle around a farm) for milk harvesting and feed consumption. Previous research on conventional milking sys...
Hungry horses could be more susceptible to contracting Hendra virus, according to the findings of a preliminary study into the effect of pasture availability on infection rates.
Regression analyses showed that the best relationship between solar radiation and pasture production of an irrigated trial cut on a fortnightly basis over 9 years was P = AR 1 B ~ 2 Cwh ere P was th...
Deposition of atmospheric ammonia (NH3) to semi-natural ecosystems leads to serious adverse effects, such as acidification and eutrophication. A step in quantifying such effects is the measurement of ...
We developed a coupled salt and water balance model to represent the stream salinity generation process following land use changes. The conceptual model consists of three main components with five sto...
A simple conceptual water balance model representing the streamflow generation processes on a daily time step following land use change is presented. The model consists of five stores: (i) Dry, Wet a...
The input of nitrogen (N) to ecosystems has increased dramatically over the past decades. While total (wet + dry) N deposition has been extensively determined in temperate regions, only very few data ...
We studied nitrous oxide (N2O) fluxes and soil nitrogen (N) cycling following forest conversion to pasture in the central Amazon near Santarém, Pará, Brazil. Two undisturbed forest sites and 27 pastur...
Forty-two single-bearing and 42 twin-bearing mature Angus횞Hereford cows were allocated, seven per cell to 3 replications of 2 stocking rates (3.2 cows/ha; medium stocking rate [MSR], and 3.8 co...
Effect of pasture finishing on α-tocopherol and β-carotene concentrations, drip loss, cooking loss, Warner-Bratzler shear force, fatty acid composition, meat color and metmyoglobin percentage of m. lo...

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