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Aerobic Stability and Effects of Yeasts during Deterioration of Non-fermented and Fermented Total Mixed Ration with Different Moisture Levels
Total Mixed Ration Fermentation Moisture Level Aerobic Stability Yeast
2016/5/18
The present experiment evaluated the influence of moisture level and anaerobic fermentation on aerobic stability of total mixed ration (TMR). The dynamic changes in chemical composition and microbial ...
Effects of Bacteriophage Supplementation on Egg Performance, Egg Quality, Excreta Microflora, and Moisture Content in Laying Hens
Bacteriophage Egg Production Egg Albumen Excreta Microflora Laying Hens
2016/5/10
An experiment was conducted to evaluate the effects of bacteriophage supplementation on egg performance, egg quality, excreta microflora, and moisture content in laying hens. A total of 288 Hy-line br...
Effects of Bacteriophage Supplementation on Egg Performance, Egg Quality, Excreta Microflora, and Moisture Content in Laying Hens
Bacteriophage Egg Production Egg Albumen Excreta Microflora Laying Hens
2016/5/10
An experiment was conducted to evaluate the effects of bacteriophage supplementation on egg performance, egg quality, excreta microflora, and moisture content in laying hens. A total of 288 Hy-line br...
Change in Nitrogen Fractions and Ruminal Nitrogen Degradability of Orchardgrass Ensiled at Various Moisture Contents and the Subsequent Effects on Nitrogen Utilization by Sheep
Orchardgrass Moisture Contents Ensiling Nitrogen Fractions Ruminal Degradability Nitrogen Utilization
2016/4/20
The effect of various moisture contents of fresh forage on the change in nitrogen (N) fractions, in vitro ruminal N degradability, and the subsequent N utilization of silage in sheep were evaluated. O...
Product Characteristics of Comminuted Sausages as Affected by Various Fat and Moisture Combinations
Physico-chemical Textural and Sensory Properties Comminuted Sausages Fat Level
2016/4/15
Comminuted sausages with reduced fat (25-0%) and increased moisture (19-44%) combinations were manufactured, and their chemical composition, and physico-chemical, textural and sensory properties were ...