NUTRITIVE VALUE OF RED CLOVER AND LUCERNE FORAGES FOR RUMINANTS ESTIMATED BY IN VITRO AND IN VIVO DIGESTIBILITY METHODS

Nutritive value of red clover and lucerne forages for ruminants estimated by in vitro and in vivo digestibility methods

The aim of this study was to determine the nutrient and energy levels of red clover and lucerne forage.Investigation of forage at different maturity stages of three growths was carried out by chemical analysis, in vitro and in vivo digestibility methods.Generally, maturation caused a significant increase in fibre fractions.With the increasing matur

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TOOTEKO: A CASE STUDY OF AUGMENTED REALITY FOR AN ACCESSIBLE CULTURAL HERITAGE. DIGITIZATION, 3D PRINTING AND SENSORS FOR AN AUDIO-TACTILE EXPERIENCE

Tooteko is a smart ring that allows to navigate any 3D surface with your finger tips and get in return an audio content that is relevant in relation to the part of the surface you are touching higgs bookcase in that moment.Tooteko can be applied to any tactile surface, object or sheet.However, in a more specific domain, it wants to make traditional

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