Effect of soaking, fermentation with lactobacillus and enzyme treatment on nitrogen‐corrected apparent metabolizable energy values of wheat in cockerels and quails
Abstract:An experiment was carried out to determine nitrogen-corrected apparent metabolizable energy (AMEn) values of processed wheat products with two levels of enzyme (0 and 0.5 g/kg) and five processing methods [control (C), water-soaking for 12 h (SO12h), 24 h (SO24h) and 48 h (SO48h) and fermentation with lactobacillus (FL)] in two species of poultry (cockerel and Japanese quail). In this study, each processing method group had six replications with two cockerels or four quails per replication. The results showed … Show more
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