النتائج المتعلقة بتأثير نوع الحمض و

النتائج المتعلقة بتأثير نوع الحمض ومستواه علي تكلس العظم موضحة بجدول 21 ومنها يتضح عدم وجود اي تأثير لنوع الحمض او مستواه علي درجة تكلس عظمة الساق وكانت القيم 32 لحمض الستريك و 34 لليوماريك كما اتضح من النتائج ان الطيور التي غذيت علي العليقة المضاف اليهاالحمض بمستوي 1.5 % اعطت اعلي قيمة يليها المستوي 3% ثم مجموعة المقارنة

Results (English) 1:

The results concerning the influence of the type and level of acid on bone calcification are shown in table 21, which illustrated the absence of any effect on the type of acid or degree level calcification tibia values were 32 for citric acid and 34 lliomarik as shown by the findings that the birds fed on Bush added alihaalhamd level of 1.5% gave the highest value followed by level 3% then the comparison group

Results (English) 2:

Results on the impact of acid type and level of the calcification of the bone illustrated 21 schedule, including the apparent lack of any effect on the type of acid or the level of the degree of calcification of the tibia and the values ​​32 to citric acid and 34 to Aomarek as evidenced by the findings that the birds that were fed the diet added Allehaalhamad level of 1.5% It gave the highest value, followed by Level 3%, then the comparison group

Results (English) 3:

The findings relating to the impact of the type and level of DNA on the calcification of the bone are illustrated in table 21, indicated the lack of any effect of acid or its degree of calcification of the tibia. The values of 32 lactic acid and 34 citric Llywmaryk as shown by the results that the birdsFed on the diet with added Alyhaalhmd at 1.5% 3% then gave the highest value level, followed by the control group.