Capsaicin Modulates Ruminal Fermentation and Bacterial Communities in Beef Cattle with High-Grain Diet-Induced Subacute Ruminal Acidosis

This study was developed with the goal of exploring the impact of capsaicin on ruminal fermentation and ruminal bacteria in beef cattle affected by high-grain diet-induced subacute ruminal acidosis (SARA). In total, 18 healthy Simmental crossbred cattle were randomized into three separate groups (&l...

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Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Wei You, Haijian Cheng, Xin Hu, Enliang Song, Fugui Jiang
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI AG 2025-01-01
Saila:Microorganisms
Gaiak:
capsaicin
subacute ruminal acidosis
beef cattle
ruminal fermentation
bacterial community
Sarrera elektronikoa:https://www.mdpi.com/2076-2607/13/1/84
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