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The changes in chemical composition and metabolizable energy (ME) of both olive mill waste (OMW) upon fermentation by three potential probiotic Rhizopus oryzae strains and commercial feed (CF) upon its… Click to show full abstract
The changes in chemical composition and metabolizable energy (ME) of both olive mill waste (OMW) upon fermentation by three potential probiotic Rhizopus oryzae strains and commercial feed (CF) upon its supplementation by fermented olive mill waste (FOMW) were investigated. The objective was to test whether there will be an enhancement in the nutritional value of OMW after fermentation and/or commercial broiler feed upon supplementation by potentially probiotic filamentous fungi.
Keywords:
probiotic rhizopus;
feed;
mill waste;
olive mill
Journal Title: Journal of Applied Microbiology
Year Published: 2022
Link to full text (if available)
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Journal Title: Journal of Applied Microbiology
Year Published: 2022
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!