Influence of the in vivo method and basal dietary ingredients employed in the determination of the amino acid digestibility of wheat distillers dried grains with solubles in broilers
出版年份 2014 全文链接
标题
Influence of the in vivo method and basal dietary ingredients employed in the determination of the amino acid digestibility of wheat distillers dried grains with solubles in broilers
作者
关键词
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出版物
POULTRY SCIENCE
Volume 93, Issue 5, Pages 1178-1185
出版商
Oxford University Press (OUP)
发表日期
2014-05-03
DOI
10.3382/ps.2013-03578
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Chemical composition and prediction of amino acid content of maize- and wheat-Distillers’ Dried Grains with Soluble
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