Effect of High Efficiency Digestion and Utilization of Organic Iron Made by Saccharomyces cerevisiae on Antioxidation and Caecum Microflora in Weaned Piglets

SIMPLE SUMMARY: This research assessed the effect of organic iron made by Saccharomyces cerevisiae (yeast iron) on digestion, utilization, antioxidation and caecum microflora in weaned piglets. An amount of 20 piglets which had been weaned after 28 days were divided into 4 groups. The basal diet of...

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Detalles Bibliográficos
Autores principales: Zeng, Yan, Jiang, Liwen, Zhou, Bingyu, Liu, Yubo, Wang, Lingang, Hu, Zhijin, Wang, Chunping, Tang, Zhiru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913381/
https://www.ncbi.nlm.nih.gov/pubmed/36766387
http://dx.doi.org/10.3390/ani13030498

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913381/
https://www.ncbi.nlm.nih.gov/pubmed/36766387
http://dx.doi.org/10.3390/ani13030498

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