Effect of live dried baker's yeast with or without acidification of milk and of yeast culture on performance of suckling buffalo calves [electronic resource].
Language: English Summary language: Arabic Description: p.31-41Other title:- تأثير اضافة خميرة الخباز الجافة بدون أو مع تحميض اللبن أو مزرعة الخميرة علي أداء العجول الجاموس الرضيعة. [Added title page title]
- Egyptian journal of nutrition and feeds, 2002 v. 5(1) [electronic resource].
Includes references.
Sixteen newly born buffalo calves were left with their dams from birth till day14, then removed and divided into four similar groups(4calves,each) according to weight and sex. which assigned randomly to four treatments(T). Tested groups were suckling calves on 3 liters of buffalo milk/calf / day without additives (control. T1), with added live dried baker's yeast (Saccharomyces cerevisiae : 5g /calf/d) (LDY;T2)' with added yeast (Saccharomyces cerevisiae) culture Diamond V "XP" (40g /calf /d) (DVYC; T3) or with acidification of the milk (just before feeding )by 1 ml of an 85 % solution of formic acid /letter + addition of 5g live dried baker's yeast / calf /d (T4). All calves were offered a mash calf starter for ad libitum intake (as a group feeding ),from the start of the trial till weaning at 86 kg body weight, with water available all time.
Summary in Arabic.
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