In vitro rumen fermentation characteristics of substrate mixtures with soybean meal partially replaced by microbially fermented yellow wine lees
| Autor: | Jianxin Liu, F. F. Gu, K. Y. Yao |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
040301 veterinary sciences
Chemistry volatile fatty acids digestive oral and skin physiology Soybean meal 0402 animal and dairy science food and beverages Substrate (chemistry) 04 agricultural and veterinary sciences SF1-1100 040201 dairy & animal science Lees In vitro Animal culture in vitro digestibility microbial protein carbohydrates (lipids) 0403 veterinary science Rumen associative effects Volatile fatty acids Animal Science and Zoology Fermentation Food science gas production |
| Zdroj: | Italian Journal of Animal Science, Vol 19, Iss 1, Pp 18-24 (2020) |
| ISSN: | 1828-051X |
| Popis: | This study was conducted to evaluate the effects of replacing soybean meal (SBM) with unfermented and microbially fermented yellow wine lees (YWL) mix on the in vitro rumen fermentation characteristics of substrate mixtures. Both types consisting of YWL at 400 g/kg were included in the mixtures at different ratios (1:0, 1:1, 1:2, 1:5 and 0:1, w/w) to replace SBM. Microbial fermentation of YWL did not have a negative impact on gas value (p> .05), increased microbial protein (MCP, p |
| Databáze: | OpenAIRE |
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