Method development to reduce the fiber content of wheat bran and rice bran through anaerobic fermentation with rumen liquor for use in poultry feed
Author:
Publisher
Asian Australasian Association of Animal Production Societies
Subject
Animal Science and Zoology,Food Science
Link
http://ajas.info/upload/pdf/ajas-18-0446.pdf
Reference41 articles.
1. Genetic aspects of feed efficiency and reduction of environmental footprint in broilers: a review
2. Global poultry production: current state and future outlook and challenges
3. Nutritional Value of Rice Bran Fermented by Bacillus amyloliquefaciens and Humic Substances and Its Utilization as a Feed Ingredient for Broiler Chickens
4. Effect of dietary fiber and genetic strain on the performance and energy balance of broiler chickens
Cited by 9 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. The effect of fermented wheat germ extract on broiler chicks’ growth performance, immunological status, and carcass characteristics;Annals of Animal Science;2024-04-24
2. The balance of rumen degradable protein and readily available carbohydrate in sheep rations on in vitro fermentability;Journal of Advanced Veterinary and Animal Research;2024
3. Effect of baker’s yeast fermented moist feed on the growth and bone mineralization in broiler;Journal of Advanced Veterinary and Animal Research;2024
4. Effect of a two-step fermentation method with rumen liquor on protein quality of wheat bran and rice bran to use as poultry feed;Heliyon;2022-12
5. Anaerobic fermentation of rice bran with rumen liquor for reducing their fiber components to use as chicken feed;Heliyon;2022-04
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