The Effects of the Dietary Inclusion of By-Products Obtained after the Extraction of Vitamin B<sub>2</sub> from Fermented Soybean on the Performance and Meat Quality of Growing–Finishing Pigs

The Effects of the Dietary Inclusion of By-Products Obtained after the Extraction of Vitamin B<sub>2</sub> from Fermented Soybean on the Performance and Meat Quality of Growing–Finishing Pigs

The by-products obtained after the extraction of vitamin B<sub>2</sub> from fermented soybean (VBP), primarily consisting of soybean meal, soybean oil, vitamin B<sub>2</sub>, and <i>Bacillus subtilis</i>, may serve as a cost-effective and recycled resource in anim...

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Bibliographic Details
Main Authors: Sungbo Cho, Huan Shi, Shanmugam Sureshkumar, Inho Kim
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Applied Sciences
Subjects:
vitamin B<sub>2</sub>
by-product
finishing pig
meat quality
Online Access:https://www.mdpi.com/2076-3417/14/2/803

Internet

https://www.mdpi.com/2076-3417/14/2/803

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