THE EFFECT OF DIFFERENT COMBINATIONS OF ENERGY AND PROTEIN ON THE OCCURRENCE OF ESTRUS, LENGTH OF THE ESTROUS PERIOD, AND TIME OF OVULATION IN BEEF HEIFERS

被引:0
|
作者
WILTBANK, JN
COOK, AC
DAVIS, RE
WARWICK, EJ
机构
关键词
D O I
暂无
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
引用
收藏
页码:1100 / 1100
页数:1
相关论文
共 37 条
  • [31] THE EFFECT OF EXOGENOUS ACTH AND PEN-CONFINEMENT ON ESTROUS-CYCLE LENGTH, PLASMA STEROID-LEVELS AND OVARIAN-FUNCTION OF BEEF HEIFERS
    POOL, SH
    INGRAHAM, RH
    GODKE, RA
    THERIOGENOLOGY, 1983, 20 (03) : 257 - 265
  • [32] Effect of time interval between prostaglandin F2α and GnRH treatments on occurrence of short estrous cycles in cyclic dairy heifers and cows
    Rantala, M. H.
    Katila, T.
    Taponen, J.
    THERIOGENOLOGY, 2009, 71 (06) : 930 - 938
  • [33] The effect of fixed-time artificial insemination protocol initiated at different stages of the estrous cycle on follicle development and ovulation in gilts
    Chen, Xiaoyu
    Yu, Fuxian
    Zhu, Zhiwei
    Huang, Jing
    Zhang, Liang
    Pan, Jianzhi
    JOURNAL OF REPRODUCTION AND DEVELOPMENT, 2021, 67 (06): : 380 - 385
  • [34] The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads
    Kilgannon, Ashleigh K.
    Holman, Benjamin W. B.
    Mawson, A. John
    Campbell, Michael
    Collins, Damian
    Hopkins, David L.
    MEAT SCIENCE, 2019, 150 : 23 - 32
  • [35] Assessing individual differences in enteric methane emission among beef heifers using the GreenFeed Emission Monitoring system: effect of the length of testing period on precision
    Renand, G.
    Maupetit, D.
    ANIMAL PRODUCTION SCIENCE, 2016, 56 (2-3) : 218 - 223
  • [36] Effect of equine chorionic gonadotropin (eCG) administration and proestrus length on ovarian response, uterine functionality and pregnancy rate in beef heifers inseminated at a fixed-time
    Nunez-Olivera, R.
    Cuadro, F.
    Bosolasco, D.
    de Brun, V
    de la Mata, J.
    Brochado, C.
    Meikle, A.
    Bo, G. A.
    Menchaca, A.
    THERIOGENOLOGY, 2020, 151 : 16 - 27
  • [37] Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins
    Roldan, Mar
    Antequera, Teresa
    Armenteros, Monica
    Ruiz, Jorge
    FOOD CHEMISTRY, 2014, 149 : 129 - 136