Effect on the cholesterol content of fresh lamb of supplementing the feed of Awassi ewes and lambs with Lactobacillus acidophilus

Lactating ewes and their lambs were provided daily with two enteric capsules of a freeze-dried culture of selected strains of Lactobacillus acidophilus (1×10 9 colony-forming-units/dose), along with their normal diets, for a period of 120 days. Initially, the supplementation had a significant effect...

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Veröffentlicht in:	Meat science 1999-08, Vol.52 (4), p.381-385
Hauptverfasser:	Lubbadeh, W., Haddadin, M.S.Y., Al-Tamimi, M.A., Robinson, R.K.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal productions Awassi Biological and medical sciences blood lipids chemical composition cholesterol ewe feeding ewes feed conversion feed intake feed supplements Food industries freeze drying Fundamental and applied biological sciences. Psychology Lactobacillus acidophilus lamb feeding lamb meat lambs Meat and meat product industries Terrestrial animal productions Vertebrates
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