Solid State Fermentation as a Tool to Stabilize and Improve Nutritive Value of Fruit and Vegetable Discards: Effect on Nutritional Composition, In Vitro Ruminal Fermentation and Organic Matter Digestibility

SIMPLE SUMMARY: A huge quantity of fruits and vegetables are wasted every year, having a negative impact in both the economy and the environment. Valorizing them as animals’ feeds would contribute to reduce feeding cost and, at the same time, would be in the interest of prevention of resource wastag...

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Detalles Bibliográficos
Autores principales: Ibarruri, Jone, Goiri, Idoia, Cebrián, Marta, García-Rodríguez, Aser
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227021/
https://www.ncbi.nlm.nih.gov/pubmed/34199410
http://dx.doi.org/10.3390/ani11061653

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227021/
https://www.ncbi.nlm.nih.gov/pubmed/34199410
http://dx.doi.org/10.3390/ani11061653

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