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两种赖氨酸和粗蛋白水平对肉鸡生产性能的影响 被引量:3

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出处 《饲料工业》 北大核心 1999年第12期16-17,共2页 Feed Industry
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同被引文献19

  • 1陈志敏,蔡辉益,刘国华,常文环,翟美灵.不同赖氨酸添加水平对肉仔鸡生产性能和胴体品质的影响[J].中国家禽,2004,26(11):11-13. 被引量:23
  • 2石现瑞,张建东,潘宝海,谯仕彦,王德辉.65%赖氨酸硫酸盐物理性状的研究[J].饲料与畜牧(新饲料),2006(4):18-20. 被引量:1
  • 3全国家禽育种委员会.家禽生产性能指标和计算方法[J].家禽,1984,(4):25-26.
  • 4Baker D H.Digestible lysine requirement of male and female broiler chicks during the period three to six-weeks post hatching[J].Poultry Science,1994,73:1739-1745
  • 5Sterling K G,Vedenov D V.Economically optimal dietary crude protein and lysine levels for staring broiler chicks[J].Poultry Science,2005,84:29-36
  • 6Kidd M T,Corzo A,Fritts C A.Response of broiler chicks to essential and non-essential amino acid supplementation of low crude protein diets[J].Animal Feed Science and Technology,1995,118:319-327
  • 7Goerl K F,Eilert S J.Pork characteristics as affected by two populations of swine and six crude protein levels[J].Animal Science,1995,73:3621-3623
  • 8Witte D P,Mckeith S N.Influnce of dietary lysine level,pre-slaughter fasting and rendement napole genotype on fresh pork quality[J].Meat Science,2004,68:53-60
  • 9张克英,陈代文.猪肉品质的营养调控[M]∥李同洲,藏素敏.猪营养与饲料.哈尔滨:黑龙江人民出版社,1997:47-66
  • 10Goodband R D.Effect of creatine monohyrate on finishing pig growth performance,carcass characteristics and meat quality[J].Animal Feed Science and Technology,2002,(96):135-145

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