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Effect of source of methionine in broken rice-soybean diet on production performance, blood chemistry, and fermentation characteristics in weaned pigs
short-chain fatty acids piglets
2015/7/7
The population of Lactobacillus spp. in the caecum was decreased
by both DLM and LMA supplementation (P < 0.05). Succinic acid concentration in the caecum of pigs fed the
DLM diet was greater than...
Metabolisable Energy, In situ Rumen Degradation and In vitro Fermentation Characteristics of Linted Cottonseed Hulls, Delinted Cottonseed Hulls and Cottonseed Linter Residue
Cottonseed By-products In situ Degradation In vitro Fermentation
2016/5/9
Dietary supplementation with conventional linted cottonseed hulls (LCSH) is a common practice in livestock production all over the world. However, supplementation with mechanically delinted cottonseed...
Comparison of Fermentation Characteristics of Italian Ryegrass (Lolium multiflorum Lam.) and Guineagrass (Panicum maximum Jacq.) during the Early Stage of Ensiling
Early Fermentation Characteristics Mono- and Di-saccharides Compositions Italian Ryegrass Guineagrass
2016/4/20
The fermentation characteristics and mono- and di-saccharides compositions during the early stage of ensiling were studied with a temperate grass, Italian ryegrass (Lolium multiflorum Lam.) and a trop...
Effect of Ensiling Density on Fermentation Quality of Guineagrass (Panicum maximum Jacq.) Silage during the Early Stage of Ensiling
Guineagrass Silages Ensiling Density Fermentation Quality
2016/4/20
This study is to evaluate the effect of different levels of ensiling density on the fermentation quality of guineagrass silages during the early stage of ensiling. Guineagrass at the milky ripe stage ...
Fermentation for Liquid-type Yogurt with Lactobacillus casei 911LC
Fermentation Time Liquid-type Yogurt Lactobacillus casei
2016/4/18
This study was carried out to find the attributes for liquid-type yogurt with Lactobacillus casei 911LC during 72 h fermentation at 37째C. The pH decreased up to 32 h and plauteaued thereafter, ...