Nutritive value of whole soybeans fermented with Aspergillus oryzae or Rhizopus oligosporus as evaluated by neonatal pigs.

Abstract

Two experiments were conducted to evaluate the nutritive effects of heated whole soybeans fermented with the mold Aspergillus oryzae (AOS) or Rhizopus oligosporus (ROS) in diets fed to neonatal pigs from 1 to 22 d of age. In experiment 1, either soybean meal or heated whole soybeans fermented with ROS replaced 75% of the dried skim milk protein. The average… (More)

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