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Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation
Tea By-product In vitro Rumen Fermentation Tannin Tannin Binding Agent
2016/5/17
Nutritive values of green and black tea by-products and anti-nutritive activity of their tannins were evaluated in an in vitro rumen fermentation using various molecular weights of polyethylene glycol...
Ensiled or Oven-dried Green Tea By-product as Protein Feedstuffs: Effects of Tannin on Nutritive Value in Goats
Green Tea By-product In vitro In vivo Protein Digestibility Tannin
2016/4/25
Ensiled or oven-dried green tea by-products (GTB) were evaluated in goats for their nutritive potential as protein feedstuffs based on in vitro and in vivo digestibility. To elucidate the effects of t...