Fermentation characteristics and microbial growth promoted by diets including two-phase olive cake in continuous fermenters

Journal of Animal Physiology and Animal Nutrition

Volumn 92, Issue 1, 2008, Pages 9-17

  Moumen, A ^a   Yanez Ruiz D R ^a   Martin Garcia I ^a   Molina Alcaide, E ^a  

^a CSIC   (Spain)

Author keywords

Continuous fermenters; Fermentation; Goats; Microbial growth; Sheep; Two phase olive cake

Indexed keywords

AMMONIA; MACROGOL DERIVATIVE; PLANT EXTRACT; VOLATILE FATTY ACID;

ALFALFA; ANIMAL; ANIMAL FOOD; ARTICLE; BACTERIUM; BIOSYNTHESIS; CARBOHYDRATE DIET; CHEMISTRY; DIGESTION; FERMENTATION; GOAT; MALE; METABOLISM; MICROBIOLOGY; NUTRITIONAL VALUE; OLIVE TREE; PH; PHYSIOLOGY; PROTEIN INTAKE; RUMINANT STOMACH; SHEEP; SPECIES DIFFERENCE; TIME;

AMMONIA; ANIMAL FEED; ANIMALS; BACTERIA; DIETARY CARBOHYDRATES; DIETARY PROTEINS; DIGESTION; FATTY ACIDS, VOLATILE; FERMENTATION; GOATS; HYDROGEN-ION CONCENTRATION; MALE; MEDICAGO SATIVA; NUTRITIVE VALUE; OLEA; PLANT EXTRACTS; POLYETHYLENE GLYCOLS; RUMEN; SHEEP; SPECIES SPECIFICITY; TIME FACTORS;

BACTERIA (MICROORGANISMS); BOVIDAE; CAPRA HIRCUS; MEDICAGO SATIVA; OVIS ARIES; PROTOZOA;

EID: 37849037467     PISSN: 09312439     EISSN: 14390396     Source Type: Journal    
DOI: 10.1111/j.1439-0396.2007.00685.x     Document Type: Article

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