Efecto de dos cultivos de levadura en la digestibilidad de nutrientes y fermentación en becerras Holstein pre-destetadas
Palavras-chave:
fermentación ruminal, nutrición de bovinos, probióticos, Saccharomyces boulardii, Saccharomyces cerevisiaeResumo
http://dx.doi.org/10.21929/abavet2022.33
e2022-61
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