Effect of the reduction of crust level on nutritive value of krill meal and accumulation of fluorine in tissues of chicks
1985
Rys, R. | Dumanska, K. | Korelski, J. | Kubicz, M. | Telk, L. | Zima, J. (Instytut Zootechniki, Krakow (Poland))
Decrease of the content of crude fat, vitamin A, B and B sub (2), crude ash, Ca, P, Mg, Fe and Mn but increase of crude protein and vitamin B sub (12) content were observed as a result of reduced crust level from 13% to 10 or 6% in krill meal. Krill increased a dietary fluorine level and it was accompanied by the enlarged fluorine intake, excretion and retention. An increased fluorine content in serum and in femur was observed in groups fed on krill meal
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