1955
DOI: 10.1051/animres:19550203
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Digestibilité Chez Le Porc Des Constituants d'UNE Farine De Luzerne Artificiellement Déshydratée

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1964
1964
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“…In the Roquefort district in France, where cheese is the major product of the sheep industry, lambs are usually weaned at 4-6 weeks and slaughtered for the Paris markets. Charlet-Lery & Zelter (1955) have illustrated a practical method of rearing such lambs (Pepiniere breed) indoors on hay and concentrates. In Italy, Bonelli (1961) has shown that lambs of the Sarda breed, normally slaughtered at an uneconomic age, may be profitably reared on hay and supplements and later on pasture, and may result in a product comparable with that of lambs reared on the ewe.…”
Section: Diet Of Weaned Lambsmentioning
confidence: 99%
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“…In the Roquefort district in France, where cheese is the major product of the sheep industry, lambs are usually weaned at 4-6 weeks and slaughtered for the Paris markets. Charlet-Lery & Zelter (1955) have illustrated a practical method of rearing such lambs (Pepiniere breed) indoors on hay and concentrates. In Italy, Bonelli (1961) has shown that lambs of the Sarda breed, normally slaughtered at an uneconomic age, may be profitably reared on hay and supplements and later on pasture, and may result in a product comparable with that of lambs reared on the ewe.…”
Section: Diet Of Weaned Lambsmentioning
confidence: 99%
“…Work on early weaning of younger lambs (2-4 weeks) has been carried out in countries where ewes' milk is used for cheese and yoghurt. Under such circumstances, early weaned lambs have been regarded as a by-product of relatively low value (Charlet-Lery & Zelter, 1955), but recently more interest has been shown in the economic potential of this type of lamb (Charlet-Lery, Leroy & Zelter, 1954;Charlet-Lery & Zelter, 1955;Jacquet, 1962). In Israel, lambs may be given access to the ewe at night only (Volcani & Eyal, 1953), and are usually weaned at 8-10 weeks.…”
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confidence: 99%