Bacterial Community Dynamics during Swine In vitro Fermentation Using Starch as a Substrate with Different Feed Additives for Odor Reduction

The experiment was conducted by in vitro fermentation and bacterial community analysis to investigate the reduction of odorous compounds in response to the use of feed additives (FA) during carbohydrate overload in growing pigs. Soluble starch at 1% (control) and various FA at 0.1% Ginseng meal (FA1...

Descripción completa

Detalles Bibliográficos
Autores principales: Alam, Md. J., Jeong, C. D., Mamuad, L. L., Sung, H. G., Kim, D. W., Cho, S. B., Lee, K., Jeon, C. O., Lee, Sang S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093107/
https://www.ncbi.nlm.nih.gov/pubmed/25049615
http://dx.doi.org/10.5713/ajas.2011.11451

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093107/
https://www.ncbi.nlm.nih.gov/pubmed/25049615
http://dx.doi.org/10.5713/ajas.2011.11451

Ejemplares similares