The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity

SIMPLE SUMMARY: Rapeseed cake (RC) could be valuable raw material in turkey diets, but its wide use is limited by the presence of anti-nutritional factors that are detrimental to gut function. The fermentation process contributes to the degradation of over 80% of carbohydrates, 30% of lignin, and 45...

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Detalles Bibliográficos
Autores principales: Drażbo, Aleksandra Alicja, Juśkiewicz, Jerzy, Józefiak, Agata, Konieczka, Paweł
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7552675/
https://www.ncbi.nlm.nih.gov/pubmed/32971778
http://dx.doi.org/10.3390/ani10091711

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7552675/
https://www.ncbi.nlm.nih.gov/pubmed/32971778
http://dx.doi.org/10.3390/ani10091711

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