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Updated: Aug 4, 2026

An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota
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发酵甜残留物对肉肉的营养消化能力,肉质和肠道微生物的影响

Ting Yao1,2, Chenyu Wang1,3, Lifen Liang4

  • 1Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, CAS Key Laboratory of Agro-Ecological Processes in Subtropical Region, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China.

Animal nutrition (Zhongguo xu mu shou yi xue hui)
|May 13, 2024
PubMed
概括

在取代玉米时,发酵甜残留物 (FSPR) 改善了 brojler 肉质量和肠道健康. 补充8-10%的FSPR提高了屠宰性能,肉类特性和有益的肠道微生物,表明其在家禽饮食中的潜力.

关键词:
肉牛肉是什么意思发酵的甜的残留物我们的肠道微生物群.肉的质量 肉的质量

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