Flavoring flavors in calf feeding

The monograph scientifically substantiates the way to increase the natural resistance and productivity of calves by introducing a new flavor additive in the diet that allows you to increase the bactericidal activity of calf blood serum by 3.9 - 6.4%, the level of total protein in the blood serum - by 4.8 - 6.7%, γ-globulins - by 1.8 - 4.5% and increase live weight gain by 8.5 - 9.1%. The publication is recommended for agricultural specialists, researchers and students of higher educational institutions. The publication is recommended for agricultural specialists, researchers and students of higher educational institutions. 11,6. Circulation 100 copies. This book has been translated with Artificial Intelligence.