The Effects of Dietary Soybean Fermented with Aspergillus oryzae or Bacillus natto on Egg Production and Egg Lipid Composition in Layer-Reference-Cited by-同舟云学术

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The Effects of Dietary Soybean Fermented with Aspergillus oryzae or Bacillus natto on Egg Production and Egg Lipid Composition in Layer

Published:2010-08-31 Issue:4 Volume:30 Page:609-616
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Hong Hee-Ok,Abanto Oliver D.,Kim Ki-Hyun,Nam Ki-Taeg,Son Jong-Youn,Jung Woo-Suk,Nam In-Sik,Hwang Seong-Gu

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201031559286618.pdf

Reference38 articles.

1. The influence oflactobacillus acidophilusand bacitracin on layer performance of chickens and cholesterol content of plasma and egg yolk

2. Induction of the Soybean Phytoalexins Coumestrol and Glyceollin by Aspergillus

3. Review of clinical studies on cholesterol-lowering response to soy protein

4. Fungus-Fermented Soybeans Benefit the Life Cycle of Japanese Quail (Coturnix coturnix japonica)

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fermented soybean meal improved laying performance and egg quality of laying hens by modulating cecal microbiota, nutrient digestibility, intestinal health, antioxidant and immunological functions;Animal Nutrition;2024-09

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