The effects of Bacillus sp. fermented products on production performance and egg quality of laying hens
碩士 === 國立嘉義大學 === 動物科學系研究所 === 107 === The purpose of this study is preparing fermented products with different Bacillus sp. and investigating the effect of fermented products on production performance and egg quality of laying hens. In Experiment 1, 0% or 0.3% Bacillus subtilis A1 (A1), Bacillus su...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/2447u8 |