In vitro fermentation characteristics of two mushroom species, an herb, and their polysaccharide fractions, using chicken cecal contents as inoculum

Poultry Science

Volumn 82, Issue 10, 2003, Pages 1608-1615

  Guo, F C ^a,b   Williams, B A ^a   Kwakkel, R P ^a   Verstegen, M W A ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Fermentation end product; Fermentation kinetics; Herb; Mushroom; Polysaccharide

Indexed keywords

ASTRAGALUS MEMBRANACEUS; BASIDIOMYCOTA; GALLUS GALLUS; LENTINULA EDODES; LENTINUS; TREMELLA FUCIFORMIS;

AMMONIA; FATTY ACID; PLANT EXTRACT; POLYSACCHARIDE; VOLATILE FATTY ACID;

ANIMAL; ARTICLE; ASTRAGALUS MEMBRANACEUS; BASIDIOMYCETES; CECUM; CHICKEN; DIGESTION; FERMENTATION; GAS; KINETICS; LENTINUS EDODES; METABOLISM; MICROBIOLOGY;

AMMONIA; ANIMALS; ASTRAGALUS MEMBRANACEUS; BASIDIOMYCOTA; CECUM; CHICKENS; DIGESTION; FATTY ACIDS; FATTY ACIDS, VOLATILE; FERMENTATION; GASES; KINETICS; PLANT EXTRACTS; POLYSACCHARIDES; SHIITAKE MUSHROOMS;

EID: 0642311621     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/82.10.1608     Document Type: Article

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