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Updated: Sep 13, 2025

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源和植物酶在肉生长表现和料消化能力中的作用

Edouard Coudert1, Nereida L Corrales2, Amélie Juanchich1

  • 1Centre Mondial de l'Innovation Roullier, 18 Avenue Franklin Roosevelt, 35400 Saint-Malo, France.

Animals : an open access journal from MDPI
|July 29, 2025
PubMed
概括

补充基酸盐 (CHP) 和植物酶显著改善了 brojler 的性能和 (P) 的消化能力. 热电加热提高了营养利用效率,比单酸 (MCP) 更有效,特别是含有植物酶.

关键词:
brojler 肉 肉 是一个消化能力 消化能力营养优化营养优化酸盐酸盐的使用方法植物酶是一种植物酶.

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