The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity

This experiment investigated the potential inclusion of fermented rapeseed cake (FRC) in turkey diets. The turkeys received diets either not supplemented (C) or supplemented with raw rapeseed cake (RRC) or FRC at 150 g/kg diet. In comparison with RRC, turkeys receiving FRC achieved significantly hig...

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Hlavní autoři:	Aleksandra Alicja Drażbo, Jerzy Juśkiewicz, Agata Józefiak, Paweł Konieczka
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2020-09-01
Edice:	Animals
Témata:	gastrointestinal tract microbiome turkey rapeseed cake fermentation
On-line přístup:	https://www.mdpi.com/2076-2615/10/9/1711
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