Effects of Gut Microbiome and Short-Chain Fatty Acids (SCFAs) on Finishing Weight of Meat Rabbits

Understanding how the gut microbiome and short-chain fatty acids (SCFAs) affect finishing weight is beneficial to improve meat production in the meat rabbit industry. In this study, we identified 15 OTUs and 23 microbial species associated with finishing weight using 16S rRNA gene and metagenomic se...

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Detalles Bibliográficos
Autores principales: Fang, Shaoming, Chen, Xuan, Ye, Xiaoxing, Zhou, Liwen, Xue, Shuaishuai, Gan, Qianfu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7431612/
https://www.ncbi.nlm.nih.gov/pubmed/32849435
http://dx.doi.org/10.3389/fmicb.2020.01835

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7431612/
https://www.ncbi.nlm.nih.gov/pubmed/32849435
http://dx.doi.org/10.3389/fmicb.2020.01835

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