Effects of Gut Microbiome and Short-Chain Fatty Acids (SCFAs) on Finishing Weight of Meat Rabbits

Effects of Gut Microbiome and Short-Chain Fatty Acids (SCFAs) on Finishing Weight of Meat Rabbits

Understanding how the gut microbiome and short-chain fatty acids (SCFAs) affect finishing weight is beneficial to improve meat production in the meat rabbit industry. In this study, we identified 15 OTUs and 23 microbial species associated with finishing weight using 16S rRNA gene and metagenomic se...

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Bibliographic Details
Main Authors: Shaoming Fang, Xuan Chen, Xiaoxing Ye, Liwen Zhou, Shuaishuai Xue, Qianfu Gan
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-08-01
Series:Frontiers in Microbiology
Subjects:
gut microbiome
SCFAs
metagenomic
16S rRNA gene
finishing weight
meat rabbits
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2020.01835/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2020.01835/full

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