Whole steamed corn enhances growth performance and alters rumen microbiota in fattening lambs

Objective To evaluate the effects of four processing methods: intact corn (IT), ground corn (GD; ground to 2 mm), steam-flaked corn (SF; steamed at 85°C–100°C for 90 min and flaked to 2.5 mm thickness), and whole steamed corn (WS; steamed at 85°C–100°C for 90 min without flaking), on growth performa...

Descripción completa

Detalles Bibliográficos

Autores principales:	Yuhua He, Xuezhao Sun
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Asian-Australasian Association of Animal Production Societies 2026-05-01
Colección:	Animal Bioscience
Materias:	corn processing digestibility growth performance lamb fattening rumen microbiota steam cooking
Acceso en línea:	http://www.animbiosci.org/upload/pdf/ab-250524.pdf
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!