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The study investigates the effects of extrusion on a corn and urea mixture, hypothesizing that it may reduce nitrogen solubilization while enhancing nutritional quality for ruminants. Results showed that extruded urea exhibited altered morphological characteristics and a slower nitrogen release pattern compared to the corn and urea mixture, potentially improving nitrogen utilization by ruminal bacteria. The findings suggest that extrusion modifies the original structures of the ingredients, optimizing the s

Author
Muneeb Zia
Language
EN