Comparative study of dietary fiber content,physical and chemical properties,structure and in vitro fermentation characteristics of different cake meal feeds

LI Lin-bo; SUN Yang; DING Jiao-jiao; NA Zi-la; NIE Cun-xi

doi:10.13557/j.cnki.issn1002-2813.2023.19.017

Home>Articles>Comparative study of dietary fiber content,physical and chemical properties,structure and in vitro fermentation characteristics of different cake meal feeds

DOI: 10.13557/j.cnki.issn1002-2813.2023.19.017

Comparative study of dietary fiber content,physical and chemical properties,structure and in vitro fermentation characteristics of different cake meal feeds

LI Lin-bo

SUN Yang

DING Jiao-jiao

NA Zi-la

NIE Cun-xi

Keywords：cake meal feeddietary fiberstructural characterizationphysical and chemical propertiesfermentation characteristics

Publication Date：2023-10-15

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：6( 87-92 )

Feed Research

ISTICPKU

ISSN：1002-2813

Year, Vol.(Issue)：2023,46(19)