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Prediction of Digestible and Metabolizable Energy Content and Standardized Ileal Amino Acid Digestibility in Wheat Shorts and Red Dog for Growing Pigs
Prediction Digestibility Growing Pigs Wheat Shorts Red Dog
2016/5/11
Two experiments were conducted to evaluate the effects of chemical composition of wheat shorts and red dog on energy and amino acid digestibility in growing pigs and to establish prediction models to ...
Motility of boar spermatozoa supplemented with homologous seminal plasma of high or low protein content after storage for three days
seminal plasma homologous autologous
2016/2/23
The effect of adding high or low protein content homologous seminal plasma to boar spermatozoa on the progressive motility of the spermatozoa after storage for three days, and at a 1 : 4 dilution rati...
COMPARISON OF INTRAMUSCULAR FAT CONTENT IN THE FIRST FARROWING GILTS AND IN THE FATTENING GILTS
primiparous gilts fattening gilts meat quality traits
2010/12/8
The aim of the study was to compare the slaughter value and meat quality of the first farrowing gilts with normal fattening gilts. The study was carried out on 30 primiparous gilts (A) and 39 fattenin...
MEAT AND FAT CONTENT AND MEAT QUALITY OF PIGS OF POLISH LARGE WHITE BREED OF DIFFERENT GROWTH RATE
gilts different growth rate meat and fat content
2010/12/8
The subject of research were 40 gilts of Polish Large White breed, which were separatively kept and fed under control. They were slaughtered on 185th day of life. Particular dissection of primary cuts...
CONTENT OF GLYCOGEN IN LIVER AND KETON BODIES IN BLOOD OF MUSCOVY DUCKS DURING STARVING ENVISAGED IN THE METHODS FOR BALANCED EXPERIMENTS
keto- bodies Blood Muscovy ducks
2010/12/1
The biochemical indexes “glycogen in liver” and “ketones in blood” of 0-108 hours feed deprived (according to methods for balanced experiments) 22-24 weeks old Muscovy ducklings with and without energ...
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
Chinese-Style Pork Jerky Sucrose Water Activity Protein Denaturation
2016/4/8
The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different...