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Effects of Fermented Tea Residue on Fattening Performance, Meat Quality, Digestive Performance, Serum Antioxidant Capacity, and Intestinal Morphology in Fatteners
SIMPLE SUMMARY: Tea residue is the remaining residue of tea after drinking or deep processing. With the annual consumption of tea, a large amount of discarded tea residue is produced. If the tea residue is not effectively utilized, it will cause not only environmental pollution, but also represent a...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7070335/ https://www.ncbi.nlm.nih.gov/pubmed/31978948 http://dx.doi.org/10.3390/ani10020185 |