ArticlePeerJ2026
Fermented bread, a promising additive to pig feed to improve intestinal health-an
Article in PeerJ, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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.
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Authors and funding
7 authors.
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Abstract
Background: Weaning stress in piglets leads to digestive disorders and compromised intestinal barrier function. Dietary fibres and bioactive compounds like volatile fatty acids represent promising alternatives to antibiotics. This study investigated the potential of fermented bread as a sustainable feed additive to improve intestinal health in pigs through Methods: White bread (WB) and wholemeal bread (MB) were fermented anaerobically for 8 days at 35 °C. Bread samples and their fermented products (fermented white bread (FWB) and fermented wholemeal bread (FMB)) were analysed for their nutritional composition (protein, dietary fibres and volatile fatty acids), subjected to Results: Overall, fermentation significantly altered the nutritional profile of the breads, increasing the volatile fatty acids content, particularly lactic and butyric acid (
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