Substitution of grains with bakery by-products in vitro
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下载链接：
https://www.ncbi.nlm.nih.gov/bioproject/PRJNA412439
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资源简介：
This study assesses the use of bakery by-products (BBP)and its effects on rumen fermentation and microbiota using 16S rRNA sequencing. Bakery by-products are available in large quantities and have created a new segment of the feeding industry. The data presented here show that the inclusion of BBP up to 30% is possible with no detrimental effects on rumen microbiota and rumen fermentation.
创建时间：
2017-09-28
