Zinoviev S. Influence of forage microbiological fermentation on the ratio of free amino acid of piglets' Fermentation blood and there physiological state

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0405U001981

Thesis Registration Form

0405U001981.pdf

Applicant for

Specialization

  • 03.00.13 - Фізіологія людини і тварин

05-05-2005

Specialized Academic Board

К 44.351.01

INSTITUTE OF SOUTHERN AND AGRICULTURAL PRODUCTION NAAN

Essay

Fermentation of monofodders such as barley, maize, pea, soy and their forages mixtures by means of the preparations "Baikal" EM 1 U in optimum conditions leads to accumulating in these fodders free amino acid and improving their ratio. Fodders fermentation improved digestibility of nutritions substances and nitrogen, calcium and phosphorus assimilations. It also exerts positive influence on the productiveness of pigs as daily additional weigt of the animals under experiments was 16,42% (p<0.05) higber in comparison wiyh that of the animals in the control group.

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Files

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