The effect of commonly available Lactobacillus plantarum and Saccharomyces cerevisiae strains incubated with a standard lamb finishing diet on in vitro degradability and fermentation parameters
Abstract
The effect of commonly available Lactobacillus plantarum and Saccharomyces cerevisiae strains on in vitro nutrient degradability and fermentation parameters of a lamb finishing diet were evaluated and compared to that of a commercial S. cerevisiae strain.
Fields of Study & Subjects
Ruminant Nutrition and Digestive Physiology
Animal Nutrition and Physiology
Probiotics and Fermented Foods
Publication details
- Publication date
- 28 January 2026