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Comparison of the effects of probiotic-based formulations on growth, feed utilization, blood constituents, cecal fermentation, and duodenal morphology of rabbits reared under hot environmental conditions Cover

Comparison of the effects of probiotic-based formulations on growth, feed utilization, blood constituents, cecal fermentation, and duodenal morphology of rabbits reared under hot environmental conditions

Annals of Animal Science
Volume 23 (2023): Issue 3 (July 2023)
By: Mahmoud Alagawany,  Samar S. Bassiony,  Mohamed S. El-Kholy,  Karima El-Naggar,  Abeer E. El-Metwally and  Adham A. Al-Sagheer  
Open Access
|Jul 2023

Authors

Mahmoud Alagawany

Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt

Samar S. Bassiony

Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt

Mohamed S. El-Kholy

Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt

Karima El-Naggar

Nutrition and Veterinary Clinical Nutrition Department, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Egypt

Abeer E. El-Metwally

Pathology Department, Animal Reproduction Research Institute, Giza, Egypt

Adham A. Al-Sagheer

adham_alsaht@hotmail.com

Department of Animal Production, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
DOI: https://doi.org/10.2478/aoas-2023-0004 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 777 - 787
Submitted on: Sep 7, 2022
Accepted on: Jan 9, 2023
Published on: Jul 26, 2023
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
rabbit,
probiotic,
hot climate,
growth,
volatile fatty acids,
blood
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2023 Mahmoud Alagawany, Samar S. Bassiony, Mohamed S. El-Kholy, Karima El-Naggar, Abeer E. El-Metwally, Adham A. Al-Sagheer, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 4.0 License.

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