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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书目信息
页码
pp. 201-216
其它主题
Harina para piensos/ krill; Teneur en elements mineraux; Racion; Farine alimentaire pour animaux/ krill; Contenido de lipidos; Teneur en proteines; Teguments et phaneres; Composicion de la sangre; Contenido vitaminico
语言
抛光
注释
10 tables; 31 ref. Summaries (De, En, Ru)
类型
Summary
1987-08-15
AGRIS AP