The Effect of Solid-State Fermentation on the Nutritive Value of Rapeseed Cakes and Performance of Broiler Chickens

This study aimed to assess the applicability of eleven different products of solid-state fermentation of rapeseed cakes with commercial enzyme additives. Ground rapeseed cakes were mixed with water (1:2) and the enzymatic preparation (0.1%) according to the different variants and fermented at 25 °C...

Full description

Bibliographic Details

Published in:	Fermentation
Main Authors:	Anita Zaworska-Zakrzewska, Małgorzata Kasprowicz-Potocka, Bartosz Kierończyk, Damian Józefiak
Format:	Article
Language:	English
Published:	MDPI AG 2023-04-01
Subjects:	solid-stage fermentation enzymes phytase rapeseed cakes broiler performance
Online Access:	https://www.mdpi.com/2311-5637/9/5/435