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View article: Improving Nutrition Utilization and Meat Quality of Broiler Chickens Through Solid-State Fermentation of Agricultural By-Products by Aureobasidium Pullulans
Improving Nutrition Utilization and Meat Quality of Broiler Chickens Through Solid-State Fermentation of Agricultural By-Products by Aureobasidium Pullulans Open
A 35 d trial was conducted to evaluate the effects of dietary supplementation of co-fermented agricultural by-products, soybean hulls and Pleurotus eryngii stalk residue (PESR), with Aureobasidium pullulans on nutrients digestibility and m…
View article: Improving Nutrition Utilization and Meat Quality of Broiler Chickens Through Solid-State Fermentation of Agricultural By-Products by Aureobasidium Pullulans
Improving Nutrition Utilization and Meat Quality of Broiler Chickens Through Solid-State Fermentation of Agricultural By-Products by Aureobasidium Pullulans Open
A 35 d trial was conducted to evaluate the effects of dietary supplementation of co-fermented agricultural by-products, soybean hulls and Pleurotus eryngii stalk residue (PESR), with Aureobasidium pullulans on nutrients digestibility and m…