Results 121 to 130 of about 61,925 (197)

Comparison of Bacterial Community in the Jejunum, Ileum and Cecum of Suckling Lambs During Different Growth Stages. [PDF]

Microorganisms
Su M, Du C, Zhang W, Liao J, Li T, Gan S, Ma J.   +6 more
europepmc   +1 more source

Acute fatal <i>Leptospira kirschneri</i> infection in suckling lambs and calves in Uruguay. [PDF]

J Vet Diagn Invest
Machado M, Ciuffo C, Giannitti F, Silveira CDS, Perdomo Y, Queiroz-Machado CRR, Carriquiry R, Zarantonelli L, Menchaca A.   +8 more
europepmc   +1 more source

Effects of Initiation Age of Starter Feeding on Growth Performance, Immunity and Antioxidant Capacity, Gastrointestinal Development, and Microbial Communities in Suckling Lambs. [PDF]

Microorganisms
Pang S, Peng X, Li S, Niu J, Wang W, Liu Y, Nie C, Zhang W.   +7 more
europepmc   +1 more source

Effects of Fermentation and Enzymatic Hydrolysis of Cottonseed Protein on Rumen Fermentation Characteristics, Intestinal Barrier Function, and Hepatic Metabolism in Suckling Lambs. [PDF]

Animals (Basel)
Niu W, Jin C, Fan X, Yang H, Chen Y, Liu J.   +5 more
europepmc   +1 more source

The expression pattern of butyric acid transporter in the large intestine with growth and development of suckling lambs. [PDF]

Anim Biosci
Ma J, Li T, Lin L, Du C, Wei C, Yin F, Sun X, Lyu G, Gan S.   +8 more
europepmc   +1 more source

Complement and Coagulation Cascade Activation Regulates the Early Inflammatory Mechanism of Resistance of Suckling Lambs Against <i>Haemonchus contortus</i>. [PDF]

Pathogens
Lins JGG, Amarante AFT.
europepmc   +1 more source

Effect of Ewe Diet on Milk and Muscle Fatty Acid Composition of Suckling Lambs of the Protected Geographical Origin Abbacchio Romano. [PDF]

Animals (Basel), 2019
Fusaro I, Giammarco M, Chincarini M, Odintsov Vaintrub M, Palmonari A, Mammi LME, Formigoni A, Giuseppe LD, Vignola G.   +8 more
europepmc   +1 more source

Fatty acid composition of meat of Sarda suckling lamb

, 2011
The fatty acid composition of dietary fat has an important role in human nutrition because can help to reduce the risk of appearance of some diseases. In this work fatty acid profile of meat of Sarda suckling lamb was studied in order to improve meat fat quality in relation to human health.
openaire   +1 more source

Using by lambs the"subtisporin" probiotics in the suckling period

The Professional Thematic Collection of Scientific Work "Sheep and Goat Breeding", 2019
openaire   +1 more source

Cineradiographic studies of swallowing in the suckled lamb.

Annales de recherches veterinaires. Annals of veterinary research, 1977
openaire   +2 more sources