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Investigation of the effect of probiotics and potentiated probiotics on productivity of laying hens
laying hen probiotic potentiated probiotic
2015/6/8
Probiotic bacteria are used to balance a disturbed intestinal microflora and dysfunctions of the gastrointestinal tract (GIT). They could be an effective alternative to the use of synthetic substances...
The effect of probiotics potentiated with polyunsaturated fatty acids on the digestive tract of germ-free piglets
potentiated probiotics supplementation polyunsaturated fatty acids piglets
2015/3/13
Oil with higher a content of ω-3 polyunsaturated fatty acids (PUFA) was administered for 4 weeks to experimental germ-free piglets and from 21 days of age the piglets were inoculated perorally with pr...
Lactic acid bacteria, probiotics and immune system
lactic acid bacteria gut mucous layer immunity
2015/1/26
Mucous membranes of the body are in direct contact with the outside environment and they are colonised by a large number of different bacteria. Through mucous membranes, the organism is in permanent c...
Growth Performance, Meat Yield, Oxidative Stability, and Fatty Acid Composition of Meat from Broilers Fed Diets Supplemented with a Medicinal Plant and Probiotics
Alisma canaliculatum Probiotics Growth Meat Broiler
2016/5/10
The experiment was carried out to investigate the effects of Alisma canaliculatum with probiotics (ACP) on the growth performance, meat composition, oxidative stability, and fatty acid composition of ...
Screening of Locally Isolated Lactic Acid Bacteria for Use as Probiotics in Poultry in Iran
antimicrobial in vitro lactic acid bacteria probiotic potential
2009/7/30
A total of 250 chicken intestinal specimens were screened for the presence of lactic acid bacteria (LAB) by routine cultural, morphological and biochemical reactions. Based on the results, 75 isolat...
THE EFFECT OF PROBIOTICS SUPPLEMENTATION ON THE GROWTH PERFORMANCE OF TWO STRAINS OF COCKERELS
probiotics cockerels strain performance
2010/12/7
In a 2 × 3 factorial design, two hundred and seven 3 weeks old black (Bovan Nera) and white (Gold line) cockerels were randomly assigned to three dietary treatments. The basal diet was based on maize,...
Effect of Green Tea Probiotics on the Growth Performance, Meat Quality and Immune Response in Finishing Pigs
Green Tea Probiotics Growth Performance Meat Quality Immune Response Pig
2016/4/28
The objective of this study was to determine the effects of green tea probiotics on growth performance, meat quality and immune response in finishing pigs, and to assess the possibility of substitutin...
Probiotics in Drinking Water Alleviate Stress of Induced Molting in Feed-deprived Laying Hens
Feed Deprivation Laying Hens Molting Probiotics
2016/4/28
An experiment was conducted to evaluate the physiological changes of laying hens subjected to feed removal during induced molting while received probiotics in the drinking water. Post-molt performance...
Growth Performance and Antibody Response of Broiler Chicks Fed Yeast Derived β-Glucan and Single-strain Probiotics
Yeast Derived β-Glucan Single-strain Probiotics Growth Performance Antibody Response Cecal Microflora Broiler Chickens
2016/4/28
A study was conducted to evaluate the effects of dietary yeast derived β-glucan and single-strain probiotics on the growth performance and antibody response in broiler chicks. Six hundred and thirty 1...
pH and Colour Characteristics of Carcasses of Broilers Fed with Dietary Probiotics and Slaughtered at Different Ages
Broiler Probiotic Slaughter Age Broiler Carcass Colour pH
2016/4/21
The objective of the present experiment was to determine the effects of slaughtering at different ages and the use of a commercial probiotic (115-Biogallinox) in broiler diets on the color properties ...
Optimization of the Viability of Probiotics in a Fermented Milk Drink by the Response Surface Method
Probiotics Response Surface Method Fermented Milk
2016/4/15
Growth promoters were added to skim milk to retain the viability of Lactobacillus acidophilus and Bifidobacterium longum to help the product meet the `therapeutic minimum` at the time of consumption. ...