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机译:比较在不同温度下烘烤的大豆与脂肪酸钙盐对泌乳中期荷斯坦奶牛的生产性能和牛奶脂肪酸组成的影响
Department of Animal Sciences, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran;
Department of Animal Sciences, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran;
Department of Animal Sciences, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran;
Department of Animal Sciences, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran;
Department of Animal Sciences, University of Illinois, Urbana 61801;
roasted soybeans; calcium salts of fatty acids; milk fatty acids;
机译:棕榈酸与菜籽油富含素浓缩物对乳酸性能,乳脂肪酸组成和中泌乳的乳腺脂肪酸基因表达的影响
机译:亚麻籽,生大豆和脂肪酸钙盐对过渡奶牛表观总消化率,能量平衡和牛奶脂肪酸谱的影响
机译:长链脂肪酸钙盐瘤胃保护胆碱对荷斯坦奶牛泌乳量和产奶量的影响
机译:牛,水牛,骆驼,山羊和牛的牛奶脂肪酸组成比较
机译:硬脂酰辅酶A去饱和酶基因和脂肪酸合酶突变对奶牛乳汁组成和脂肪酸谱的影响。
机译:含烤大豆膨化大豆或其组合的日粮对泌乳荷斯坦奶牛的生产性能和牛奶脂肪酸谱的影响
机译:不同牛奶的牛的黄油成分和质地 脂肪酸成分喂鱼油或烤大豆