Studying of influence of the forages subjected to fermentation vysoko-temperaturnoy on the organism of sows
Автор: Amirov M.I., Sofronov V.G., Danilova N.I., Kuznetsova E.L.
Статья в выпуске: 3 т.223, 2015 года.
Бесплатный доступ
Summary Giving the forages subjected to a high-temperature fermentation by a polyfermental preparation promoted increase in live weight at skilled sows and the posterity received from them, and also bigger safety of pigs by the time of depriving in comparison with control.
Enzymatic preparation, high fermentation, gestating and suckling sows, experimental pigs. fertility evaluation
Короткий адрес: https://sciup.org/14288665
IDR: 14288665
Статья научная
