Substitution of grains with bakery by-products in vitro

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.