Impact of Fermented or Enzymatically Fermented Dried Olive Pomace on Growth, Expression of Digestive Enzyme and Glucose Transporter Genes, Oxidative Stability of Frozen Meat, and Economic Efficiency of Broiler Chickens

Impact of Fermented or Enzymatically Fermented Dried Olive Pomace on Growth, Expression of Digestive Enzyme and Glucose Transporter Genes, Oxidative Stability of Frozen Meat, and Economic Efficiency of Broiler Chickens

The use of dried olive pomace as complementary energy sources in poultry feed is still limited due to its low protein and high fiber contents. Bioconversion of olive pomace through solid-state fermentation with or without exogenous enzymes is considered as a trial for improving its nutritional value...

Full description

Bibliographic Details
Main Authors: Doaa Ibrahim, Amira Moustafa, Sara E. Shahin, Wafaa R. I. A. Sherief, Karima Abdallah, Mohamed F. M. Farag, Mohamed A. Nassan, Seham M. Ibrahim
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-05-01
Series:Frontiers in Veterinary Science
Subjects:
olive pomace
growth
gene expression
profitability
meat quality
Online Access:https://www.frontiersin.org/articles/10.3389/fvets.2021.644325/full

Internet

https://www.frontiersin.org/articles/10.3389/fvets.2021.644325/full

Similar Items