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 لدرجة تكلس العظم 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. The results also showed that the birds fed on Bush added alihaalhamd level of 1.5% gave the highest degree of calcification of bone 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 the acid level or the degree of calcification of the tibia and the values ​​of citric acid 32 and 34 of the Aomarek. As it turns out that the results of the birds that were fed the diet added Allehaalhamad level of 1.5% gave the highest value for the degree of calcification of the bone, 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.The results showed that the birds fed on the diet with added Alyhaalhmd at 1.5% gave the highest value of degree of calcification of bone 3% and then followed by the level of the control group.