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Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient
OBJECTIVE: This study was aimed at evaluating the effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional qualities, antioxidant, and antimicrobial activities of the used rice as a poultry feed ingredient. MATERIALS AND METHODS: The used rice was soaked, steamed, and s...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
A periodical of the Network for the Veterinarians of Bangladesh (BDvetNET)
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6702880/ https://www.ncbi.nlm.nih.gov/pubmed/31453187 http://dx.doi.org/10.5455/javar.2019.f328 |