スポンサーリンク
School of Veterinary Medicine, Azabu University | 論文
- Comparison of behavior, physical condition and performance of laying hens in four molting methods
- Behavior, performance and physical condition of laying hens in conventional and small furnished cages
- Behavior, physiology, performance and physical condition of layers in conventional and large furnished cages in a hot environment
- Differences of behavior, use of resources and physical conditions between dominant and subordinate hens in furnished cages
- Effects of light intensity and beak trimming on preventing aggression in laying hens
- Hormonal and metabolic relation to restraint and human handling in growing-fattening steer
- Effects of an environmental enrichment using a drum can on behavioral, physiological and productive characteristics in fattening beef cattle
- Behavioral changes in laying hens after introduction to battery cages, furnished cages and an aviary
- Differences between carcass grades in some morphological, behavioral and physiological measurements at early and middle stages of fattening in crossbred steers
- Factors affecting agonistic interactions of weanling pigs after grouping in pens with a tire
- Factors affecting agonistic interactions of pigs after regrouping in pens with a box
- Use of a box to prevent agonistic behavior after regrouping in isolated and non-isolated pigs
- Approachability and contact behavior of commercial dairy calves to humans
- Flight distance of dairy cows and its relationship to daily routine management procedures and productivity
- Evaluation of Routine Rearing Work for Human-Animal Interactions in Commercial Dairy Farm
- Substantial Evidence to Localize the Developmental Origin of Primordial Germ Cells in the Chicken
- Substantial Evidence to Localize the Developmental Origin of Primordial Germ Cells in the Chicken
- Seroepidemiological Survey of Pathogenic Yersinia in Breeding Squirrel Monkeys in Japan
- Unique Recognition of Activin and Inhibin by Polyclonal Antibodies to Inhibin Subunits
- Effect of organic acids on the microbial quality of Taiwanese-style sausages