Effects of Different Dietary Levels of Whey Lactose as a Prebiotic Disaccharide on the Productive Performances and Selected Indices of the Caecal Micro-Environment in Broiler Chickens

Online veröffentlicht: 27. Okt. 2017

Seitenbereich: 1107 - 1122

Eingereicht: 23. März 2017

Akzeptiert: 14. Juli 2017

DOI: https://doi.org/10.1515/aoas-2017-0021

Schlüsselwörter

broilers, lactose, dried whey, performance, caecal pH, volatile fatty acids, lactic acid-producing bacteria, coliforms

© 2017 Mohamed Nabil Alloui et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.