Zobrazeno 1 - 10
of 114
pro vyhledávání: '"Koh-en Yamauchi"'
Publikováno v:
Italian Journal of Animal Science, Vol 16, Iss 2, Pp 259-265 (2017)
This study examined the supplementation level effects of bamboo charcoal powder including vinegar (BCV) on performance, eggshell quality, alterations of intestinal villi and intestinal pathogenic bacteria populations, in aged laying hens. A total of
Externí odkaz:
https://doaj.org/article/c796928c043a4ca19acaaf946e7f8ab5
Publikováno v:
The Journal of Poultry Science, Vol 51, Iss 3, Pp 327-332 (2014)
Effects of wood vinegar (WV) on red mites, safety test for chicks, and egg production performance were examined. In the counting of red mite numbers at cage knots using RGB color range of red mites by the image analyzer, the red mite were decreased a
Externí odkaz:
https://doaj.org/article/fc2856319f4949b79efdb12beae28a5b
Autor:
Janjira Sittiya, Koh-en Yamauchi
Publikováno v:
The Journal of Poultry Science, Vol 51, Iss 1, Pp 52-57 (2014)
The effects of dietary untreated whole-grain paddy rice (WPR) on performance and histological intestinal alterations were investigated in Sanuki Cochin male chicks. At 2 weeks of age, chicks showing similar body weights were randomly divided into 3 g
Externí odkaz:
https://doaj.org/article/a163a74ac13848bf9773ceaa55648c16
Publikováno v:
The Journal of Poultry Science, Vol 48, Iss 1, Pp 25-32 (2011)
The effects of non-saponified lutein from marigold flower meal (MFM) and saponified lutein from marigold flower extract (MFE) on chicken egg yolk coloration was evaluated. A total of 90 laying hens were randomly divided into 9 groups: the basal diet
Externí odkaz:
https://doaj.org/article/04dc78be93154f4083d0a85971407dbd
Publikováno v:
The Journal of Poultry Science, Vol 46, Iss 2, Pp 112-115 (2009)
To investigate the effects of dietary mulberry leaves on egg yolk color and egg quality, a total of 192 laying hen CP Brown were randomly allotted into 4 groups with 4 replicate of 12 chickens per replicates. Each replicate was furthermore divided in
Externí odkaz:
https://doaj.org/article/0c887c865cbb449e81f3fc0515d3f83e
Publikováno v:
The Journal of Poultry Science, Vol 45, Iss 3, Pp 206-209 (2008)
The objective of the present study was to investigate the effects of a low percentage of dietary chitosan on growth performance, carcass quality, plasma cholesterol, triacylglycerol levels, and the concentration of plasma very low density lipoprotein
Externí odkaz:
https://doaj.org/article/ff651d263cf04425bd2dd485a664d863
Autor:
Tonglian Buwjoom, Koh-en Yamauchi
Publikováno v:
The Journal of Poultry Science, Vol 42, Iss 4, Pp 283-290 (2005)
To investigate the effects of the bottom third of shiitake mushroom stalk (SMM) on growth performance, carcass yield and blood composition, 280 Arbor Acre broilers were given ad libitum access to a commercial pellet diet (CP, 21% ; ME, 3kcal/g) until
Externí odkaz:
https://doaj.org/article/f05cec9a9cee47cc8821a28363f9088b
Publikováno v:
The Journal of Poultry Science, Vol 41, Iss 4, Pp 322-328 (2004)
Shiitake mushroom stalk meal (SMM), which remains after the fruiting body is separated from the whole mushroom, had high moisture content (90%), and took four days to sun-dry or two days to dry in an electrical oven at 65°C. The chemical composition
Externí odkaz:
https://doaj.org/article/95d8cb6d002a49aa895cb578baa83d9f
Autor:
Buaream Maneewan, Koh-en Yamauchi
Publikováno v:
The Journal of Poultry Science, Vol 40, Iss 4, Pp 254-266 (2003)
To establish the basic histological data on intestinal villi in chickens fed a semi-purified pellet diet, birds were divided into the following groups : intact control (IC), 3-d fasting (F), ad libitum refeeding of a formula mash diet (AFM), or force
Externí odkaz:
https://doaj.org/article/89fb69a7f4d847d4a73aa38365abb8b5
Publikováno v:
The Journal of Poultry Science, Vol 40, Iss 3, Pp 221-225 (2003)
Mustard meal (MM), which is a residue of essential oil extraction, had high moisture content (77%). It took 3 days to dry under the sun or 48 hours to dry in an electrical oven at 65°C or 8 hours in a gas heated pan of initial temperature 120-140°C
Externí odkaz:
https://doaj.org/article/0c93310e7e2f4e96949301c8d7dd3318