Resultados de búsqueda - "chicken"

  1. Lack of phylogeographic structure in Nigerian village chickens revealed by mitochondrial DNA D-loop sequence analysis por Adebambo, Ayotunde Olufunmilayo, Mobegi, V.A., Mwacharo, Joram M., Oladejo, B.M., Adewale, R.A., Iiri, L.O., Makanjuola, B.O., Afolayan, O., Bjornstad, G., Han Jianlin, Hanotte, Olivier H.

    Publicado 2010
    “…The present study utilizes sequences of mitochondrial DNA (mtDNA) D-loop region of 232 village chickens from Southern and Northern Nigeria to determine the origin and diversity of Nigerian local chickens. …”
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  2. Antimicrobial susceptibility of indicator bacteria isolated from chickens in Southeast Asian countries (Vietnam, Indonesia, and Thailand) por Usui, M., Ozawa, S., Onozato, H., Kuge, R., Obata, Y., Uemae, T., Ngoc, P.T., Heriyanto, A., Chalemchaikit, T., Makita, K., Muramatsu, Y., Tamura, Y.

    Publicado 2014
    “…To determine the prevalence of indicator bacteria resistant to antimicrobials among poultry in three Southeast Asian countries (Vietnam, Indonesia and Thailand), we examined the antimicrobial susceptibilities of commensal bacteria isolated from chickens. In total, 125, 117 and 180 isolates of Escherichia coli, Enterococcus faecalis and Enterococcus faecium, respectively, were used to test for antimicrobial susceptibility. …”
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  3. A Study on the Laying Performance of Cross (FAY x RIR) Chicken under Different Plans of Feeding por Yasmin Mussaddeq, Shakeela Daud, Shamim Akhtar

    Publicado 2002
    “…The study was conducted to determine the economical performance of cross chicken (RIR x FAY). For this purpose four different recipes/ration R1 , R2 , R3 and R4 were offered to the chicken. …”
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  4. Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics por Fernandez, Mariano Manuel, Rodriguez, Anabel, Fulco, Micaela, Soteras, Trinidad, Mozgovoj, Marina Valeria, Cap, Mariana

    Publicado 2021
    “…The aim of this work was to assess the effectiveness of dipping chicken breast in lactic, malic and fumaric acid 3% solutions for 15 s on Salmonella counts, as well as on chicken meat quality and sensory characteristics. …”
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