Background: Original rumen digesta, rumen liquid and solid fractions have been frequently used to assess the rumen bacterial community. However, bacterial profi
IMP(inosine 5’-monophosphate) is a compound that enhances the flavor of poultry meat.IMP has become a new breeding trait to improve poultry meat quality.We tri
Background:Colibacillosis caused by enterotoxigenic Escherichia coli(E.coli) results in economic losses in the poultry industry.Antibiotics are usually used to
Background: Fat deposits in chickens contribute significantly to meat quality attributes such as juiciness, flavor,taste and other organoleptic properties. The
Background: To induce peroxisomal proliferator-activated receptor α(PPARα) expression and increase milk fat utilization in pigs at birth, the effect of maternal
Background:Corn stover(CS)is an abundant source of feed for livestock in China.However,it is low in nutritional value that we have been seeking technologies to
Background: Basal ileal endogenous amino acid(AA) losses(IAA_(end)) and standardized ileal digestibility(SID) values of cereal grains, such as barley, are appar