Degradability of starch from com, milo, wheat, barley, and oats was determined in vitro using a 6O-min incubation in a glucoamylase enzyme. Grains were ranked oats, then wheat, barley, com, then milo with 60-min starch degradabilities of 28,24, 18, 13, and 9%, respectively. Six ruminally fistulated ...
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