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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |