The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity

The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity

This experiment investigated the potential inclusion of fermented rapeseed cake (FRC) in turkey diets. The turkeys received diets either not supplemented (C) or supplemented with raw rapeseed cake (RRC) or FRC at 150 g/kg diet. In comparison with RRC, turkeys receiving FRC achieved significantly hig...

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Bibliographic Details
Main Authors: Aleksandra Alicja Drażbo, Jerzy Juśkiewicz, Agata Józefiak, Paweł Konieczka
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Animals
Subjects:
gastrointestinal tract
microbiome
turkey
rapeseed cake
fermentation
Online Access:https://www.mdpi.com/2076-2615/10/9/1711

Internet

https://www.mdpi.com/2076-2615/10/9/1711

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