Zobrazeno 1 - 10
of 122
pro vyhledávání: '"R.G. Warner"'
Publikováno v:
The Professional Animal Scientist. 23:395-400
Purchased dairy calves were raised for 8 wk in unbedded, elevated stalls and given no forage to examine impact of offering no roughage on the growth and development of neonatal calves. High and low fiber starter diets were fed in pellet or coarse mas
Publikováno v:
The Professional Animal Scientist. 10:53-58
Publikováno v:
Journal of dairy science. 75(5)
We installed a ventilation system that minimizes airborne bacteria, dust, humidity, and ammonia levels; conserves animal heat during the winter months by precise control of the amount of fresh air admitted to the calf nursery; and prevents cross tran
Publikováno v:
The Journal of Nutrition. 105:38-45
Publikováno v:
Journal of Dairy Science. 71:3369-3377
Forty veal calves were fed milk replacers containing differing concentrations of Mg in a 16-w study. The concentrations were .1% (basal), .3%, .6% Mg, and .6% Mg plus 2% NaCl. The four groups were further subdivided into two groups fed reconstituted
Autor:
Frederick R. Ehle, R.G. Warner
Publikováno v:
The Journal of Nutrition. 108:1047-1053
Autor:
R.G. Warner, T.S. Sutton
Publikováno v:
Journal of Dairy Science. 31:976-985
Summary and Conclusion Approximately 96 per cent of the riboflavin in milk fed was destroyed by exposure to the radiations of a 400 W. mercury vapor lamp emitting light of wave lengths longer than 3,000 A. Appreciable quantities of vitamin A and caro
Publikováno v:
Physiology & Behavior. 9:419-422
The lipolytic properties of heparin and their effect on feeding behavior of sheep were studied. Sheep were assigned to three planes of nutrition in a 3 × 3 latin square design. The planes of nutrition were: ad lib (A), 1.5 × maintenance (B), and 80
Publikováno v:
Journal of Dairy Science. 43:1084-1093
Summary One hundred and sixty Holstein heifer calves were used on a 7-wk. factorial growth experiment to compare 350 vs. 250 lb. of whole milk and a simple vs. a complex dry calf starter. The experiments were conducted during a fall and summer season
Publikováno v:
The Journal of Nutrition. 88:143-150