Microbial and Protease Fermentation of Mao-Tai Lees Alters Nutritional Composition and Promotes In Vitro Intestinal Proteolysis
Mao-tai lees (ML) is a by-product produced in the process of Mao-tai liquor production and contains high levels of crude protein, starch and fiber, and large yield. Thus, the ML has the potential to become feedstuffs alternatives in livestock production. The present study evaluated the nutritional v...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-12-01
|
| Series: | Agriculture |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2077-0472/13/1/64 |