Feeding of bakery products as replacement of cereal grains alter fecal microbiome and improve feed efficiency in fattening pigs

The re-integration of former foodstuffs, such as bakery products (BP), into pig feed reduces the feed-food competition and increases the sustainability of pig production. Nevertheless, there are concerns about the altered fatty acid profile in BP compared to standard diets and their effects on meat...

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Hlavní autoři:	Kristina Hartinger, Julia C. Vötterl, Simone Koger, Jutamat Klinsoda, Suchitra Sharma, Doris Verhovsek, Barbara U. Metzler-Zebeli
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Frontiers Media S.A. 2024-10-01
Edice:	Frontiers in Sustainable Food Systems
Témata:	pigs bakery products microbiome animal nutrition feed efficiency
On-line přístup:	https://www.frontiersin.org/articles/10.3389/fsufs.2024.1448608/full
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