Rye and Rye Bran as Components of Diets in Piglet Production—Effects on <i>Salmonella</i> Prevalence

The nutritional benefits of rye (and therefore rye bran) are mainly due to its high content of fermentable dietary fiber, the non-starch polysaccharides (NSP). Microorganisms in the large intestine are able to convert these into short-chain fatty acids (SCFA), including butyrate. Butyrate strengthen...

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Detalhes bibliográficos

Principais autores:	Christian Homann, Isabell Eckey, Bussarakam Chuppava, Klaus Teich, Juhle Buch, Andreas Zimmermann, Martin Kaltschmitt, Richard Grone, Volker Wilke, Christian Visscher
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-07-01
coleção:	Animals
Assuntos:	<i>Salmonella</i> pigs sows pre-harvest foodborne pathogen epidemiology
Acesso em linha:	https://www.mdpi.com/2076-2615/13/14/2262
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