In vitro rumen fermentation characteristics of substrate mixtures with soybean meal partially replaced by microbially fermented yellow wine lees

Autor:	K. Y. Yao, F. F. Gu, J. X. Liu
Jazyk:	angličtina
Rok vydání:	2020
Předmět:	associative effects in vitro digestibility gas production microbial protein volatile fatty acids Animal culture SF1-1100
Zdroj:	Italian Journal of Animal Science, Vol 19, Iss 1, Pp 18-24 (2020)
Druh dokumentu:	article
ISSN:	1594-4077 1828-051X 1828051X
DOI:	10.1080/1828051X.2019.1686433
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:	Directory of Open Access Journals
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