Mothers’ parity and weaning age influence the transition from liquid to solid feed in female Holstein calves
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
Hohenheim, Universität Hohenheim, Dissertation, 2023
- Keyword
-
Milchkuh
Kalb
- Event
-
Veröffentlichung
- (where)
-
Hohenheim
- (who)
-
Universität Hohenheim
- (when)
-
2023
- Creator
- Contributor
-
Huber, Korinna
- DOI
-
10.60848/10805
- URN
-
urn:nbn:de:101:1-2407100217131.712599609263
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:57 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Schwarzkopf, Sarah
- Huber, Korinna
- Universität Hohenheim
Time of origin
- 2023
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Changes in salivary biomarkers of oxidative status in calves at weaning and grouping
Determining and predicting feed intake in crossbred sheep from weaning until maturity
Supplementation with sodium butyrate improves growth and antioxidant function in dairy calves before weaning
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Aspects on Feed Related Prophylactic Measures Aiming to Prevent Post Weaning Diarrhoea in Pigs
Evolution of rumen and oral microbiota in calves is influenced by age and time of weaning
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Defining weaning age of camel calves in Eastern Ethiopia
Minimising the stress of weaning of beef calves: a review
Correction: Schwarzkopf et al. Weaning Holstein calves at 17 weeks of age enables smooth transition from liquid to solid feed. Animals 2019, 9, 1132
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Changes in salivary biomarkers of oxidative status in calves at weaning and grouping
Determining and predicting feed intake in crossbred sheep from weaning until maturity
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Breastfeeding and weaning practices among Hong Kong mothers: a prospective study
Genetic parameter of birth and weaning weights for Friesian calves by using an animal model
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