Results 221 to 230 of about 196,968 (334)
Effects of Different Feeding Methods on Growth Performance, Enzyme Activity, Rumen Microbial Diversity and Metabolomic Profiles in Yak Calves. [PDF]
Wang H +15 more
europepmc +1 more source
The paper is divided into three main sections: a review of the development of spatial transcriptomics technology, its applications in livestock and poultry research, and its future prospects. This article provides an overview of the current state of spatial transcriptomics in animal research, exploring its integration with multiomics technologies as ...
Mingyu Wang +5 more
wiley +1 more source
Differences in prokaryotic and viral community between rumen and feces. [PDF]
Sato Y, Kumagai H, Hirooka H, Yoshida T.
europepmc +1 more source
Hydrogel Composites and Their Potential Application in Animal Production and Health
With emerging concerns about environmental contamination and safe animal production practices for increased animal welfare, research has increased in search of alternatives to promote sustainable production. The application of naturally derived hydrogels presents a great opportunity for exploration and application for animal production purposes ...
Victoria Anthony Uyanga +4 more
wiley +1 more source
Effects of Left-Displaced Abomasum on the Rumen Microbiota of Dairy Cows. [PDF]
Qin Z +13 more
europepmc +1 more source
Economic Growth, Reconstruction and Development in Southeast Europe: What Prospects after a Decade of Decline? [PDF]
Rumen Dobrinsky
core
Dietary selenium (Se) deficiency is recognized as a global problem, and exogenous Se supplementation can effectively enrich its levels in animal bodies. Offal tissues are equally important as meat in Se enrichment. Varying properties among Se species require information beyond total Se concentration to fully evaluate health risk/benefits.
Xiaoqing Guo +9 more
wiley +1 more source
Grape Pomace as a Replacement for Soybean Hulls in Corn Silage-Based Diets for Dairy Cows. [PDF]
Fonseca AJM, Cabrita ARJ.
europepmc +1 more source

