The development of microflora and production of short-chain fatty acids in the digestive tract of suckled piglets and replacer-fed piglets
BackBibliographic information
- Publication year
- 2008
- Category
- ADC — Scientific papers in foreign journals
- CREPČ / EPCA ID
- 0005528
- Document type
- Journal article
- Source
- Berliner und Munchener Tierarztliche Wochenschrift
- ISSN (Source)
- 0005-9366
- Volume
- Roč. 121, č. 3-4 (2008), s. 121-131
- Language
- English
Bibliographic record
GANCARČÍKOVÁ, Soňa - BULECA, Viktor - NEMCOVÁ, Radomíra - SCIRANKOVÁ, Ľuboslava - KOŠČOVÁ, Jana - VALOCKÝ, Igor. The development of microflora and production of short-chain fatty acids in the digestive tract of suckled piglets and replacer-fed piglets. In: Berliner und Munchener Tierarztliche Wochenschrift. 2008. ISSN 0005-9366, Roč. 121, č. 3-4 (2008), s. 121-131. (2008: 0.812 - IF, 33 - H-index, 0.703 - IF 5y, 0.388 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q, 0.197 - ABDC).
Publication authors
| Author | Role | Share |
|---|---|---|
| Soňa Gancarčíková | Author | 0.000 % |
| Viktor Buleca | Author | 0.000 % |
| Radomíra Nemcová | Author | 0.000 % |
| Ľuboslava Sciranková | Author | 0.000 % |
| Jana Koščová | Author | 0.000 % |
| Igor Valocký | Author | 0.000 % |
Metrics
Citations (2)
| Citation year / Category | Citations | Source |
|---|---|---|
| 2023 1 |
MILLS, Kayla - SHEETS, Jocelyn - TEEPLE, Kelsey - MANN, Adrianna - SUAREZ-TRUJILLO, Aridany - STEWART, Kara - FERREIRA, Christina - CASEY, Theresa. Low colostrum intake results in potential accumulation of peroxisome lipid substrates in vaginal tissue of 3-week-old gilts. In Biology Open, 2023-08-01, 12, 8, pp. Dostupné na: https://doi.org/10.1242/bio.060044. |
SCOPUS |
| 2009 1 |
GERARD-CHAMPOD, M. - BLANQUET-DIOT, S. - MAZURANOK, L. - ALRIC, M. Enumeration of some cultivable bacterial groups and characterization of some abiotic variables in the jejunoileal content of Prim'Holstein veal calves. In JOURNAL OF ANIMAL SCIENCE. ISSN 0021-8812, MAY 2009, vol. 87, no. 5, p. 1664-1675. |
WOS |