Publication: Effect of a two-step fermentation method with rumen liquor on protein quality of wheat bran and rice bran to use as poultry feed
Effect of a two-step fermentation method with rumen liquor on protein quality of wheat bran and rice bran to use as poultry feed
Date
Date
Date
Citations
Debi, M. R., Wichert, B., Wolf, P., & Liesegang, A. (2022). Effect of a two-step fermentation method with rumen liquor on protein quality of wheat bran and rice bran to use as poultry feed. Heliyon, 8(12), e11921. https://doi.org/10.1016/j.heliyon.2022.e11921
Abstract
Abstract
Abstract
The availability of high quality protein rich feed in many developing countries is limited as well as expensive. Low-quality agro-industrial by-products, i.e., rice bran (RB) and wheat bran (WB), are therefore used as poultry feed irrespective of their low protein content. The main objective of the present study was to improve the protein content and the amino acid profiles of these by-products through rumen liquor mixed fermentation process. A two-step fermentation of some agricultural by-products (e.g., WB and RB) was performed in
Metrics
Downloads
Views
Additional indexing
Creators (Authors)
Volume
Volume
Volume
Number
Number
Number
Page range/Item number
Page range/Item number
Page range/Item number
Item Type
Item Type
Item Type
In collections
Dewey Decimal Classifikation
Dewey Decimal Classifikation
Dewey Decimal Classifikation
Keywords
Language
Language
Language
Publication date
Publication date
Publication date
Date available
Date available
Date available
ISSN or e-ISSN
ISSN or e-ISSN
ISSN or e-ISSN
OA Status
OA Status
OA Status
Free Access at
Free Access at
Free Access at
Publisher DOI
Metrics
Downloads
Views
Citations
Debi, M. R., Wichert, B., Wolf, P., & Liesegang, A. (2022). Effect of a two-step fermentation method with rumen liquor on protein quality of wheat bran and rice bran to use as poultry feed. Heliyon, 8(12), e11921. https://doi.org/10.1016/j.heliyon.2022.e11921
