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Journal of Dairy Science|March 19, 2023
Invited review: Rumen modifiers in today's dairy rationsJ L Firkins, K E MitchellJournal of Dairy Science|August 29, 2023
Supplementing branched-chain volatile fatty acids in dual-flow cultures varying in dietary forage and corn oil concentrations. III: Protein metabolism and incorporation into bacterial proteinK E Mitchell, C Lee, M T Socha, et al.Journal of Dairy Science|August 2, 2023
Supplementing branched-chain volatile fatty acids in dual-flow cultures varying in dietary forage and corn oil concentrations. II: Biohydrogenation and incorporation into bacterial lipidsK E Mitchell, S L Kienzle, C Lee, et al.Journal of Dairy Science|July 1, 1997
Effects of feeding nonforage fiber sources on site of fiber digestionJ L FirkinsJournal of Dairy Science|April 5, 2021
Conditions stimulating neutral detergent fiber degradation by dosing branched-chain volatile fatty acids. I: Comparison with branched-chain amino acids and forage source in ruminal batch culturesY Roman-Garcia, B L Denton, K E Mitchell, et al.The Journal of Nutrition|April 1, 1996
Maximizing microbial protein synthesis in the rumenJ L FirkinsJournal of Dairy Science|December 28, 2020
Effects of diet fermentability and supplementation of 2-hydroxy-4-(methylthio)-butanoic acid and isoacids on milk fat depression: 2. Ruminal fermentation, fatty acid, and bacterial community structureC Lee, J E Copelin, T Park, et al.Journal of Dairy Science|April 14, 2023
Assessing milk response to different combinations of branched-chain volatile fatty acids and valerate in Jersey cowsK E Mitchell, M T Socha, D H Kleinschmit, et al.Journal of Dairy Science|July 13, 2021
Conditions stimulating neutral detergent fiber degradation by dosing branched-chain volatile fatty acids. III: Relation with solid passage rate and pH on prokaryotic fatty acid profile and community in continuous cultureY Roman-Garcia, K E Mitchell, C Lee, et al.Journal of Dairy Science|August 2, 2023
Supplementing branched-chain volatile fatty acids in dual-flow cultures varying in dietary forage and corn oil concentrations. I: Digestibility, microbial protein, and prokaryotic community structureK E Mitchell, B A Wenner, C Lee, et al.Pageof 13