Effects of Fermented Tea Residue on Fattening Performance, Meat Quality, Digestive Performance, Serum Antioxidant Capacity, and Intestinal Morphology in Fatteners

Effects of Fermented Tea Residue on Fattening Performance, Meat Quality, Digestive Performance, Serum Antioxidant Capacity, and Intestinal Morphology in Fatteners

This study investigated the dietary supplementation of tea residue fermented by <i>Bacillus subtilis</i>, <i>Aspergillus niger</i>, and <i>Saccharomyces cerevisiae</i>, to explore its effects on growth performance, digestion performance, meat quality, serum antiox...

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Bibliographic Details
Main Authors:	Xiaoqing Ding, Huaiyu Li, Zhiwei Wen, Yong Hou, Genliang Wang, Jinghui Fan, Lichun Qian
Format:	Article
Language:	English
Published:	MDPI AG 2020-01-01
Series:	Animals
Subjects:	fermented tea residue fatteners fattening performance digestion performance meat quality serum antioxidant capacity intestinal morphology
Online Access:	https://www.mdpi.com/2076-2615/10/2/185

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