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

Publicado en línea: 27 oct 2017

Páginas: 1107 - 1122

Recibido: 23 mar 2017

Aceptado: 14 jul 2017

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

Palabras clave

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.