Variation in short chain fatty acid and ethanol concentration resulting from the natural fermentation of wheat and barley for inclusion in liquid diets for pigs

Journal of the Science of Food and Agriculture

Volumn 85, Issue 3, 2005, Pages 433-440

  Beal, Jane D ^a   Niven, Stewart J ^a   Brooks, Peter H ^a   Gill, Bhupinder P ^a,b  

^a UNIVERSITY OF PLYMOUTH   (United Kingdom)

^b Meat and Livestock Commission   (United Kingdom)

Author keywords

Fermentation; Fermented liquid feed; Lactic acid bacteria; Liquid feeding; Pigs; Salmonella; Short chain fatty acid (SCFA)

Indexed keywords

BACTERIA (MICROORGANISMS); HORDEUM VULGARE SUBSP. VULGARE; SALMONELLA; SUS SCROFA; TRITICUM AESTIVUM; VISCUM; VISCUM ALBUM;

EID: 13444288364     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2013     Document Type: Article

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