{"title":"不同干燥方式和生姜分级包埋水平对肉仔鸡生产性能和肠道形态的影响","authors":"G. Adeyemo, E. Ogunshote, O. Longe","doi":"10.9734/BBJ/2016/24716","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":90120,"journal":{"name":"British biotechnology journal","volume":"15 1","pages":"1-9"},"PeriodicalIF":0.0000,"publicationDate":"2016-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Dietary Effect of Different Drying Methods and Graded Inclusion Levels of Ginger (Zingiber officinale) on the Performance and Gut Morphology of Broilers\",\"authors\":\"G. Adeyemo, E. Ogunshote, O. Longe\",\"doi\":\"10.9734/BBJ/2016/24716\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":90120,\"journal\":{\"name\":\"British biotechnology journal\",\"volume\":\"15 1\",\"pages\":\"1-9\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2016-01-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"British biotechnology journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9734/BBJ/2016/24716\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"British biotechnology journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9734/BBJ/2016/24716","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Dietary Effect of Different Drying Methods and Graded Inclusion Levels of Ginger (Zingiber officinale) on the Performance and Gut Morphology of Broilers