INFLUENCE OF NANO EMULSIFIED OREGANO, GARLIC AND CLOVE OILS BLEND ON IN VITRO RUMEN FERMENTATION PARAMETERS AND PRODUCTIVE PERFORMANCE OF LACTATING SHAMI GOATS
Last updated: 25 Dec 2024
10.21608/ejnf.2022.236554
Dairy goat, essential oil, gas production, Nano emulsion, un-saturated fatty acid
A.
Mousa
A.
Department of Animal Production, Faculty of Agriculture, Benha University, Egypt
M.
Abdella
M.
Department of Animal Production, Faculty of Agriculture, Benha University, Egypt
G.
El- Sayaad
A.
Department of Animal Production, Faculty of Agriculture, Benha University, Egypt
T.
Salah Eldeen
A.
Department of Nanotechnology, Agriculture Research Center, Dokki, Giza, 12618, Egypt
Sherein
Mohamed
H.
Department of Animal Production, Faculty of Agriculture, Benha University, Egypt
shereinabdelhadi@fagr.bu.edu.eg
25
1
33730
2022-04-01
2022-02-09
2022-04-30
11
27
1110-6360
https://ejnf.journals.ekb.eg/article_236554.html
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2
Original Article
1,061
Journal
Egyptian Journal of Nutrition and Feeds
https://ejnf.journals.ekb.eg/
INFLUENCE OF NANO EMULSIFIED OREGANO, GARLIC AND CLOVE OILS BLEND ON IN VITRO RUMEN FERMENTATION PARAMETERS AND PRODUCTIVE PERFORMANCE OF LACTATING SHAMI GOATS
Details
Type
Article
Created At
22 Jan 2023