Article published the February 5, 2021
Market availability and fluctuation in the cost of conventional feed ingredients are pushing producers to increase inclusion of low-cost, fibre-rich co-products in the diets of monogastric animals. One major issue of this approach is that digestibility of high-fibre ingredients varies widely, with α-linked starch being digestible through hydrolytic–enzymatic action, but & ...
Article published the January 19, 2021
Article published the December 20, 2020
Diet induces a change in the microbial ecology and fermentation end products in the gut, which in turn, influences the nutritional, physiological, and immunological functions of pigs (Brestoff and Artis, 2013; Jha et al., 2019). Cereal grains and different agro-industrial coproducts represent major portions of the pig diet which contains a considerable amount of fermentable carboh ...
Article published the September 9, 2020
Article published the August 24, 2020
Poultry production has increased at a faster rate than any other livestock animal globally. Among others, the nutritionally balanced-feeding program along with antibiotic growth promoters (AGP) in poultry diets played a significant role in achieving this success. However, the poultry industry is under pressure to redefine its nutrition program to grow safe and quality meat in the lig ...
Article published the March 26, 2018
This review provides relevant information on the utilization of dietary fiber (DF) by pigs and its effects on gut physiological functions, microbiota and health. This review delivers in-depth insight on both negative and positive effects of different fibers inclusion in swine diets. The DF lowers nutrient digestibility in swine. But, the fermentation of DF in the gut affects positive ...
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