Effect of Dietary Protein Levels on Composition of Odorous Compounds and Bacterial Ecology in Pig Manure
Author:
Publisher
Asian Australasian Association of Animal Production Societies
Subject
Animal Science and Zoology,Food Science
Link
http://ajas.info/upload/pdf/ajas-28-9-1362.pdf
Reference45 articles.
1. Bacterial Community Dynamics during Swine In vitro Fermentation Using Starch as a Substrate with Different Feed Additives for Odor Reduction
2. Fermentation of peptides and amino acids by a monensin-sensitive ruminal Peptostreptococcus
3. The analysis of oral microbial communities of wild-type and toll-like receptor 2-deficient mice using a 454 GS FLX Titanium pyrosequencer
4. Formation of indoleacetic acid by intestinal anaerobes
5. Characterization of skatole-producing microbial populations in enriched swine lagoon slurry
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