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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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A comparative study of four rumen buffering agents on productive performance, rumen fermentation and meat quality in

I A Alhidary1, M M Abdelrahman1, M Elsabagh2

  • 1Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia.

Animal : an International Journal of Animal Bioscience
|March 2, 2019
PubMed

Keywords:
carcass traitsdiet buffering capacityfeed efficiencyruminal healthsheep

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