Bacterial Community Dynamics during Swine In vitro Fermentation Using Starch as a Substrate with Different Feed Additives for Odor Reduction

The experiment was conducted by in vitro fermentation and bacterial community analysis to investigate the reduction of odorous compounds in response to the use of feed additives (FA) during carbohydrate overload in growing pigs. Soluble starch at 1% (control) and various FA at 0.1% Ginseng meal (FA1...

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Veröffentlicht in:	Asian-Australasian journal of animal sciences. - 1998. - 25(2012), 5 vom: 24. Mai, Seite 690-700
1. Verfasser:	Alam, Md J (VerfasserIn)
Weitere Verfasser:	Jeong, C D, Mamuad, L L, Sung, H G, Kim, D W, Cho, S B, Lee, K, Jeon, C O, Lee, Sang S
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2012
Zugriff auf das übergeordnete Werk:	Asian-Australasian journal of animal sciences
Schlagworte:	Journal Article Bacterial Community Feed Additives In vitro Fermentation Odor Reduction Starch