ArticleAnimals : an open access journal from MDPI2020
The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys-Effects on Performance, Gut Bacterial Population and Its Fermentative Activity.
Article in Animals : an open access journal from MDPI, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
4 citing papers in PubMed.
- Effect of two insect meals on the gut commensal microbiome of healthy sea trout (Salmo trutta vr. trutta).BMC veterinary research · 2023Article
- Biotransformation technology and high-value application of rapeseed meal: a review.Bioresources and bioprocessing · 2022Review
- The Yeast Fermentation Effect on Content of Bioactive, Nutritional and Anti-Nutritional Factors in Rapeseed Meal.Foods (Basel, Switzerland) · 2022Article
- Increased Dietary Inclusion Levels of Lysine Are More Effective than Arginine in Supporting the Functional Status of the Gut in Growing Turkeys.Animals : an open access journal from MDPI · 2021Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
This experiment investigated the potential inclusion of fermented rapeseed cake (FRC) in turkey diets. The turkeys received diets either not supplemented (C) or supplemented with raw rapeseed cake (RRC) or FRC at 150 g/kg diet. In comparison with RRC, turkeys receiving FRC achieved significantly higher final BW comparable with that noted in the control group. The dietary inclusion of FRC increased the concentrations of propionic and valeric acid in the cecal digesta compared with the control group, and increased the proportion of butyric acid in SCFA profile compared with RRC group. The activities of glycolytic bacterial enzymes in the cecal digesta, were lowest in turkeys fed FRC. Experimental diets did not cause a shift in the relative abundances of the main bacterial phyla or orders in the cecal digesta. FRC increased the abundance of
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Registered trials
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