Lipid microencapsulation allows slow release of organic acids and natural identical flavors along the swine intestine

Journal of Animal Science

Volumn 85, Issue 2, 2007, Pages 486-493

  Piva, A ^a   Pizzamiglio, V ^a   Morlacchini, M ^b   Tedeschi, M ^c   Piva, G ^d  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b CERZOO   (Italy)

^c XBW srl   (Italy)

^d UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Microencapsulation; Natural identical flavor; Organic acid; Slow release; Swine

Indexed keywords

BACTERIA (MICROORGANISMS); SUIDAE;

AMMONIA; BENZALDEHYDE DERIVATIVE; BIOLOGICAL MARKER; SORBIC ACID; VANILLIN; VOLATILE FATTY ACID;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; BACTERIUM; CECUM; CHEMISTRY; COMPARATIVE STUDY; DELAYED RELEASE FORMULATION; DIET; DRUG FORMULATION; ENTEROBACTERIACEAE; GASTROINTESTINAL TRACT; ISOLATION AND PURIFICATION; JEJUNUM; METABOLISM; MICROBIOLOGY; PH; STOMACH JUICE; SWINE;

AMMONIA; ANIMAL FEED; ANIMALS; BACTERIA; BENZALDEHYDES; BIOLOGICAL MARKERS; CECUM; DELAYED-ACTION PREPARATIONS; DIET; DRUG COMPOUNDING; ENTEROBACTERIACEAE; FATTY ACIDS, VOLATILE; GASTROINTESTINAL CONTENTS; GASTROINTESTINAL TRACT; HYDROGEN-ION CONCENTRATION; JEJUNUM; SORBIC ACID; SWINE;

EID: 34047252825     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/jas.2006-323     Document Type: Article

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