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Effect of Raw and Fermented Grape Pomace on the Growth Performance, Antioxidant Status, Intestinal Morphology, and Selected Bacterial Species in Broiler Chicks
2021
Animals
The effects of raw (GP) and fermented grape pomace (FGP) on the growth performance, some carcass parameters, antioxidant status, intestinal morphology, and selected bacterial species in broiler chicken were investigated in this study. Grape pomace was fermented with Aspergillus niger for 7 d. In total, 140 one-day-old male chicks (Ross 308) were randomly assigned to four treatment groups, with five replicates and seven birds each. Chickens were fed either a basal diet (CON) or the basal diet
doi:10.3390/ani11020364
pmid:33535655
fatcat:hbvzd7vwcjb37lp7srr3zp2yua