المؤلفون: 张寒1，郑竟成1,2，罗质1,3，何东平1,3，雷芬芬1,3，陈东1,2，洪坤强1,2 ZHANG Han1, ZHENG Jingcheng1,2, LUO Zhi1,3, HE Dongping1,3, LEI Fenfen1,3, CHEN Dong1,2, HONG Kunqiang1

المصدر: Zhongguo youzhi, Vol 49, Iss 10, Pp 47-55,65 (2024)

مصطلحات موضوعية: 菜籽饼粕；微生物发酵；抗营养因子；降解；营养特性改良, rapeseed cake and meal, microbial fermentation, anti-nutritional factor, degradation, improvement of nutritional property, Oils, fats, and waxes, TP670-699

وصف الملف: electronic resource

Relation: http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20241008&flag=1; https://doaj.org/toc/1003-7969

URL الوصول: https://doaj.org/article/3c09f2bd597444ef8f4f3d93b147d9e3

المؤلفون: G. A. White, Jos G. M. Houdijk, Julian Wiseman, S. Kightley, Oluyinka A. Olukosi, P. Carre, M.M. Kasprzak

مصطلحات موضوعية: 0301 basic medicine, Digestibility, Broiler, Rapeseed cake, Rapeseed meal, Amino acid, Meal, Rapeseed, biology, Chemistry, Soybean meal, 0402 animal and dairy science, Broiler, Phenylalanine, 04 agricultural and veterinary sciences, 040201 dairy & animal science, 03 medical and health sciences, 030104 developmental biology, Valine, Botany, biology.protein, Animal Science and Zoology, Dry matter, Chromatin structure remodeling (RSC) complex, Food science

وصف الملف: PDF

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a64dc1497e26c43bf9426f0531c17683