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The Nutritive Value of Live Yeast Culture (Saccharomyces cerevisiae) and Its Effect on Milk Yield, Milk Composition and Some Blood Parameters of Dairy Cows
Live Yeast Culture Milk Production Milk Quality Characteristics Blood Plasma Metabolites Lactating Cow
2016/5/9
This study was conducted to determine the nutritive value of live yeast culture (RumiSacc, Saccharomyces cerevisiae) and to investigate its effects on milk yield, milk composition and some blood param...
本文旨在研究酵母(Saccharomyces cerevisiae)及其提取物对肉鸡肉质的影响。试验采用单因子随机分组，选取1日龄雄性肉鸡180只，随机分为3组，每组6个重复，每个重复10只。分别在基础饲粮中添加0.5%酵母和0.3%酵母提取物作为试验组饲粮。试验结果表明,饲粮添加酵母提取物可显著增加肉鸡小腿肉的最终pH(P<0.05)，同时饲粮添加酵母有增加肉中水分含量及降低水煮失重率的趋势，但...
Effects of Graded Levels of Dietary Saccharomyces cerevisiae on Growth Performance and Meat Quality in Broiler Chickens
S. cerevisiae Growth Performance Meat Qualities Broiler Chickens
2016/4/19
An experiment was conducted to investigate the effects of various dietary levels of Saccharomyces cerevisiae (SC) on the growth performance and meat quality (i.e., tenderness and oxidative stability) ...