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朱伟云
Professor
Supervisor of Doctorate Candidates
School/Department: College of Animal Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Philosophy
Professional Title:
Professor
Alma Mater:
英国阿伯丁大学
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Paper Publications
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Paper Publications
彭宇,王一昊,杭苏琴,朱伟云.Microbial diversity in uterus of healthy and metritic postpartum Holstein dairy cows,FOLIA MICROBIOLOGICA,2013,58(6):593-600(Participating authors)
张瑞阳,王东升,朱伟云,毛胜勇.Effects of subacute ruminal acidosis challenges on fermentation and biogenic amines in the rumen of dairy cows,LIVESTOCK SCIENCE,2013,155(2月3日):262-272(Participating authors)
朱智,杭苏琴,朱洪龙,钟声,毛胜勇,朱伟云.Effects of garlic oil on milk fatty acid profile and lipogenesis-related gene expression in mammary gland of dairy goats,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2013,93(3):560-567(Correspondence Author)
刘军花,许婷婷,刘玉洁,朱伟云,毛胜勇.A high-grain diet causes massive disruption of ruminal epithelial tight junctions in goats,AMERICAN JOURNAL OF PHYSIOLOGY-REGULATORY INTEGRATIVE AND COMPARATIVE PHYSIOLOGY,2013,305(3):R232-R241(Participating authors)
阿立卡,朱伟云.Effect of increasing levels of bioflavonoids in broiler feed on plasma anti-oxidative potential, lipid metabolites, and fatty acid composition of meat,POULTRY SCIENCE,2013,92(2):454-461(Correspondence Author)
井龙晖,张瑞阳,朱伟云,毛胜勇.颈静脉灌注脂多糖对奶牛外周血循环中蛋白质、脂质和氨基酸浓度的影响,动物营养学报,2013,25(12):2913-2919(Participating authors)
艾丽霞,苏勇,朱伟云.梅山与长白母猪粪样微生物体外发酵八种纤维底物的特性比较,草业学报,2013,22(3):99-107(Participating authors)
Asghar Ali Kamboh,杭苏琴,M Bakhetgul,朱伟云.Effects of genistein and hesperidin on biomarkers of heat stress in broilers under persistent summer stress,POULTRY SCIENCE,2013,92(9):2411-2418(Correspondence Author)
王娟红,范松伟,朱伟云.Development of Gut Microbiota in a Mouse Model of Ovalbumin-induced Allergic Diarrhea under Sub-barrier System,ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES,2013,26(4):545-551(Correspondence Author)
李袁飞,郝建祥,马艳艳,成艳芬,朱伟云.体外瘤胃发酵法评定不同类型饲料的营养价值,动物营养学报,2013,25(10):2403-2413(Participating authors)
total525 43/53
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