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  3. Japan Agricultural research quarterly
Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/73300
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dc.contributor.authorAoki, Naoto-
dc.contributor.authorYanli, Zhang-
dc.contributor.authorKanda, Syuhei-
dc.contributor.authorKurokawa, Yuzo-
dc.contributor.authorSultana, Malima-
dc.contributor.authorItabashi, Hisao-
dc.date.accessioned2022-01-21T02:32:15Z-
dc.date.available2022-01-21T02:32:15Z-
dc.date.issued2021-
dc.identifier.issn0021-3551-
dc.identifier.urihttps://dspace.ctu.edu.vn/jspui/handle/123456789/73300-
dc.description.abstractThe objective of this study was to evaluate the effects of supplementing a yeast culture (YC; Saccharomyces cerevisiae) on rumen fermentation, nutrient utilization, and milk production in dairy cows. Six Holstein cows were subjected to two dietary treatments in a crossover design. The treatments were control (no yeast culture) and yeast culture (fed at 30 g/head per day).vi_VN
dc.language.isoenvi_VN
dc.relation.ispartofseriesJapan Agricultural Research Quarterly;Vol. 55, No. 03 .- P.265-271-
dc.subjectAmino acidvi_VN
dc.subjectMilk proteinvi_VN
dc.subjectRumen microorganismsvi_VN
dc.subjectYeast culturevi_VN
dc.titleEffect of saccharomyces cerevisiae fermentation product on ruminal fermentation, blood metabolites, and milk production in dairy cowsvi_VN
dc.typeArticlevi_VN
Appears in Collections:Japan Agricultural research quarterly

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