Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Mozhgan Mazhari"'
Autor:
Zahra Ranjbarinasab, Mozhgan Mazhari, Omidali Esmaeilipour, Fatemeh Shahdadi, Arsalan Barazandeh
Publikováno v:
Spanish Journal of Agricultural Research, Vol 22, Iss 1 (2024)
Aim of study: To evaluate the effects of adding Lactobacillus acidophilus (LA), Spirulina platensis (SP) and the encapsulation of LA on the relative weights of carcass parts and meat quality of broilers subjected to heat stress. Area of study: The
Externí odkaz:
https://doaj.org/article/3c93c2f056e644b399b8a9dc36ce7815
Publikováno v:
پژوهشهای علوم دامی ایران, Vol 15, Iss 3, Pp 351-367 (2023)
Introduction: In the broiler breeding industry, chickens are often reared in confinement at high stocking densities, which can make them susceptible to infectious diseases. Antibiotics, growth promoters, and anti-coccidial drugs are frequently used a
Externí odkaz:
https://doaj.org/article/be9b3aa8c245405e9d96e580a5f8d5a7
Publikováno v:
Spanish Journal of Agricultural Research, Vol 13, Iss 1, p e0603 (2015)
An experiment was carried out to study the effect of corn replacement with five levels of wheat screening (0, 150, 300, 450 and 600 g/kg of diet) with (0.5 g/kg of diet) or without xylanase-glucanase enzyme on performance, blood lipids, viscosity and
Externí odkaz:
https://doaj.org/article/fa5cbd95249d468aab610bb935795d98
Publikováno v:
Food Additives & Contaminants: Part A. 39:1521-1530
Publikováno v:
Proceedings of the British Society of Animal Science. 2007:183-183
Rapeseed meal (RSM) is becoming an increasingly important source of protein for ruminants and nonruminants in the world. In some studies, inclusion of RSM instead of other protein sources such as SBM in dairy cow diets caused to increase milk product
Publikováno v:
Proceedings of the British Society of Animal Science. 2007:163-163
Several experiments have been conducted on the value of rapeseed meal (RSM) for dairy cows (Laarveld et al., 1976). The crude protein (CP) content of RSM is almost high (360-420 g kg-1 of DM) with a good amino acid balance. The in situ degradability
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4d02cbd610e4a8cdf736c689f7457103
http://www.scopus.com/inward/record.url?eid=2-s2.0-79960803038&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-79960803038&partnerID=MN8TOARS