Hematological and clinical-physiological indicates of blood lacting cous from level of fprotein food

Abstract

Increase of full value of diets and normalisation of a protein food dairy cows by addition in their diets of such sources of a protein as shrot-cotten, meat bone the flour and hydrolytic yeast, considerably improve exchange processes in an organism and make positive impact on the haemoglobin maintenance, erythrоcytes, leukocytes in blood, and also on calcium level, inorganic phosphorus, reserve alkali and the general protein in blood whey. From the sources of a protein tested in experiences on character of change of the studied indicators physiologically hydrolytic yeast that speaks, apparently, their equation on the major amino acids and vitamins have appeared more effective.