Effects of fermented products on performance, faecal pH, Enterobacteriaceae and lactic acid bacteria counts and interrelationships, and plasma cholesterol concentration in rats
Fermented products (FP), a mixed product of raw fish, sea weed, rice bran, sugar cane juice, were obtained in a process of fermentation using combination of cultures of lactic acid bacteria (LAB). The objectives of this study were to assess the effects of diets with different levels of FP on perform...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Kielanowski Institute of Animal Physiology and Nutrition, PAS
2003
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| Online Access: | http://psasir.upm.edu.my/id/eprint/113124/1/39531.pdf |