The effect of commonly available Lactobacillus plantarum and Saccharomyces cerevisiae strains incubated with a standard lamb finishing diet on in vitro degradability and fermentation parameters
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The effect of commonly available Lactobacillus plantarum and Saccharomyces cerevisiae strains on in vitro nutrient degradability and fermentation parameters of a lamb finishing diet were evaluated and compared to that of a commercial S. cerevisiae strain.
创建时间：
2026-01-28
