文献
J-GLOBAL ID:202102283406428647
整理番号:21A0192242
ブロイラーの成績,腸形態および発酵特性に対する3つの主要蛋白質源の影響【JST・京大機械翻訳】
Effects of three major protein sources on performance, gut morphology and fermentation characteristics in broilers
著者 (6件):
Qaisrani S. N.
(Animal Nutrition Group, Department of Animal Sciences, Wageningen University, Wageningen, The Netherlands)
,
Qaisrani S. N.
(Lahore-Pakistan, Animal Nutrition, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan)
,
Van Krimpen M. M.
(Department Animal Nutrition, Wageningen Livestock Research, Wageningen, The Netherlands)
,
Verstegen M. W. A.
(Animal Nutrition Group, Department of Animal Sciences, Wageningen University, Wageningen, The Netherlands)
,
Hendriks W. H.
(Animal Nutrition Group, Department of Animal Sciences, Wageningen University, Wageningen, The Netherlands)
,
Kwakkel R. P.
(Animal Nutrition Group, Department of Animal Sciences, Wageningen University, Wageningen, The Netherlands)
資料名:
British Poultry Science
(British Poultry Science)
巻:
61
号:
1
ページ:
43-50
発行年:
2020年
JST資料番号:
W1671A
ISSN:
0007-1668
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)