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  1. 1
    Effect of γ-aminobutyric acid producing bacteria on in vitro rumen fermentation, growth performance, and meat quality of Hanwoo steers

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  2. 2
    Effect of Soybean Meal and Soluble Starch on Biogenic Amine Production and Microbial Diversity Using In vitro Rumen Fermentation

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  3. 3
    Effects of Storage Duration and Temperature on the Chemical Composition, Microorganism Density, and In vitro Rumen Fermentation of Wet Brewers Grains

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  4. 4
    Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation

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  5. 5
    Effect of Lactobacillus mucosae on In vitro Rumen Fermentation Characteristics of Dried Brewers Grain, Methane Production and Bacterial Diversity

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  6. 6
    Effects of Aspergillus Oryzae Culture and 2-Hydroxy-4-(Methylthio)-Butanoic Acid on In vitro Rumen Fermentation and Microbial Populations between Different Roughage Sources

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