Effect of Raw and Fermented Grape Pomace on the Growth Performance, Antioxidant Status, Intestinal Morphology, and Selected Bacterial Species in Broiler Chicks

SIMPLE SUMMARY: Grape pomace (GP) is a by-product of fruit juice and wine production. Owing to its biochemical composition and lower cost, GP has the potential to be a feed additive for poultry nutrition. However, its antinutritional compounds limit its usability in broiler diets. Fermentation is an...

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Detalles Bibliográficos
Autores principales: Gungor, Emrah, Altop, Aydin, Erener, Guray
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912799/
https://www.ncbi.nlm.nih.gov/pubmed/33535655
http://dx.doi.org/10.3390/ani11020364

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912799/
https://www.ncbi.nlm.nih.gov/pubmed/33535655
http://dx.doi.org/10.3390/ani11020364

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