نتایج جستجو برای: feed ingredient

تعداد نتایج: 92137  

2012
Michael Mayo Ahmed F. Abdelzaher Edward J. Perkins Preetam Ghosh

Motifs are patterns of recurring connections among the genes of genetic networks that occur more frequently than would be expected from randomized networks with the same degree sequence. Although the abundance of certain three-node motifs, such as the feed-forward loop, is positively correlated with a networks' ability to tolerate moderate disruptions to gene expression, little is known regardi...

2015
S. M. Hassan

Using distillers dried grains with solubles (DDGS) as a feed ingredient in poultry nutrition has lately been increased. This study was conducted to evaluate the effect of adding different dietary levels of DDGS on the productive performance of broiler chicks from 1 to 35 d of age. Two hundred forty one-d-old broiler chicks were randomly distributed among 3 treatment groups with eight replicates...

2001
P. L. McEwen

One hundred and seven Limousin or Charolais crossbred steers averaging 234.58 kilograms each were randomly assigned to one of three diets. The first diet contained a commercial supplement to increase the ration's protein level. The second group received a diet fortified with flaked roasted soybeans. The third group was fed a diet containing whole roasted soybeans as a supplemental protein sourc...

2013
Xiaolu Xu Yuhong Zhang Qingchang Meng Kun Meng Wei Zhang Xiaojin Zhou Huiying Luo Rumei Chen Peilong Yang Bin Yao

BACKGROUND Mannans and heteromannans are widespread in plants cell walls and are well-known as anti-nutritional factors in animal feed. To remove these factors, it is common practice to incorporate endo-β-mannanase into feed for efficient nutrition absorption. The objective of this study was to overexpress a β-mannanase gene directly in maize, the main ingredient of animal feed, to simplify the...

Journal: :Nigerian Journal of Animal Production 2021

The experiment reported herein considered the effect of using solvent extracted thevetia oil which was subjected to heat treatment at 110°C for 25 minutes. Four experimental diets consisting a basal diet and three other in 2.5, 5.0 10% control replaced by were formulated fed broilers during finishing stage (4 - 8 weeks). Eighty individually weighed randomly divided into four groups 20 birds eac...

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