Effect of High Efficiency Digestion and Utilization of Organic Iron Made by <i>Saccharomyces cerevisiae</i> on Antioxidation and Caecum Microflora in Weaned Piglets

Organic iron is expected to replace inorganic iron used in diets as an iron source. Organic iron possesses high absorption efficiency and low fecal iron excretion. This study aims to study the effect of organic iron produced by <i>Saccharomyces cerevisiae</i> (yeast iron) on digestion, utilization,...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Yan Zeng, Liwen Jiang, Bingyu Zhou, Yubo Liu, Lingang Wang, Zhijin Hu, Chunping Wang, Zhiru Tang
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2023-01-01
Schriftenreihe:	Animals
Schlagworte:	<i>Saccharomyces cerevisiae</i> organic iron antioxidant capacity caecum microflora weaned piglets
Online-Zugang:	https://www.mdpi.com/2076-2615/13/3/498
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