Effects of yeast culture supplementation and the ratio of non‐structural carbohydrate to fat on growth performance, carcass traits and the fatty acid profile of the i >longissimus dorsi/i>longissimus dorsi muscle in lambs

著录项

• 来源
  《Journal of Animal Physiology and Animal Nutrition》 |2019年第5期|共9页
• 作者

  Liu Yang‐Zhi; Lang Min; Zhen Yu‐Guo; Chen Xue; Sun Zhe; Zhao Wei; Zhang Xue‐Feng; Wang Tao; Qin Gui‐Xin;

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• 作者单位

  Department of Animal Nutrition and Feed Science College of Animal Science and TechnologyJilin Agricultural UniversityChangchun China;

  Department of Animal Nutrition and Feed Science College of Animal Science and TechnologyJilin Agricultural UniversityChangchun China;

  Department of Animal Nutrition and Feed Science College of Animal Science and TechnologyJilin Agricultural UniversityChangchun China;

  Department of Animal Nutrition and Feed Science College of Animal Science and TechnologyJilin Agricultural UniversityChangchun China;

  Department of Animal Nutrition and Feed Science College of Animal Science and TechnologyJilin Agricultural UniversityChangchun China;

  Department of Animal Nutrition and Feed Science College of Animal Science and TechnologyJilin Agricultural UniversityChangchun China;

  Department of Animal Nutrition and Feed Science College of Animal Science and TechnologyJilin Agricultural UniversityChangchun China;

  Department of Animal Nutrition and Feed Science College of Animal Science and TechnologyJilin Agricultural UniversityChangchun China;

  Department of Animal Nutrition and Feed Science College of Animal Science and TechnologyJilin Agricultural UniversityChangchun China;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 畜牧、动物医学、狩猎、蚕、蜂;
• 关键词

  carcass traits; fatty acid profile; growth performance; ratio of dietary non‐structural carbohydrate to fat; yeast culture;

  机译：胴体性状;脂肪酸剖面;生长性能;膳食非结构碳水化合物与脂肪的比例;酵母培养;