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Inclusion of Dried Bakery Product in High Fat Broiler Diets: Effect on Pellet Quality, Performance, Nutrient Digestibility and Organ Weights
Broiler High Fat Diet Dried Bakery Product
2016/4/29
A 21- to 42-day feeding study was conducted in Ross male broilers to evaluate the use of dried bakery product (DBP) and the influence of adding fat at different points in the manufacturing process. Si...
Ensiled or Oven-dried Green Tea By-product as Protein Feedstuffs: Effects of Tannin on Nutritive Value in Goats
Green Tea By-product In vitro In vivo Protein Digestibility Tannin
2016/4/25
Ensiled or oven-dried green tea by-products (GTB) were evaluated in goats for their nutritive potential as protein feedstuffs based on in vitro and in vivo digestibility. To elucidate the effects of t...
Studies on Lao-Chao Culture Filtrate for a Flavoring Agent in a Yogurt-Like Product
Lao-Chao Culture Filtrate Flavor Taste Fermentation Sensory
2016/4/8
Lao-chao is a traditional Chinese fermented rice product with a sweet and fruity flavor, containing high levels of glucose, a little alcohol and milk-clotting characteristics. In order to optimize com...