Effect of Dietary Supplementation of Immunobiotic <i>Lactiplantibacillus</i><i>plantarum</i> N14 Fermented Rakkyo (<i>Allium chinense</i>) Pickled Juice on the Immunocompetence and Production Performance of Pigs

Effect of Dietary Supplementation of Immunobiotic <i>Lactiplantibacillus</i><i>plantarum</i> N14 Fermented Rakkyo (<i>Allium chinense</i>) Pickled Juice on the Immunocompetence and Production Performance of Pigs

Rakkyo (<i>Allium chinense</i>), is a Japanese leek that is primarily used to make a popular sweet or sour pickled dish. Lactic acid bacteria are often involved in the preparation steps of fermented pickles, which helps in the effective preservation of the natural bioactive compounds of...

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Bibliographic Details
Main Authors: Md. Aminul Islam, Kenji Hashiguchi, A.K.M. Humayun Kober, Kyoko Morie, Binghui Zhou, Mikado Tomokiyo, Tomoyuki Shimazu, Hisashi Aso, Julio Villena, Yoshihito Suda, Haruki Kitazawa
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Animals
Subjects:
pickled juice
immunobiotics
gut health
Immune function
meat production
<i>Lactiplantibacillus plantarum</i> N14
Online Access:https://www.mdpi.com/2076-2615/11/3/752

Internet

https://www.mdpi.com/2076-2615/11/3/752

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