Potential use of Lentinus squarrosulus mushroom as fermenting agent and source of natural antioxidant additive in livestock feed

BACKGROUND: Fermenting feed has gained a lot of popularity in recent years owing to its renowned benefits to the livestock and feed quality. In the current study, Lentinus squarrosulus mushroom mycelium was tested for its potential as a fermenting agent and source of natural antioxidant in the feed....

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Veröffentlicht in:	Journal of the science of food and agriculture 2016-03, Vol.96 (5), p.1459-1466
Hauptverfasser:	Abdullah, Noorlidah, Lau, Ching‐Ching, Ismail, Siti Marjiana
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal Feed - analysis Animals antioxidant activity Antioxidants Antioxidants - analysis beta Carotene bleaching corn Correlation analysis electron transfer feed quality Feeds Fermentation Food additives gallic acid Hydrogen Lentinula - chemistry Lentinus lipids Livestock livestock feeds Maize Mushrooms mycelium Mycelium - chemistry Nutrition Nutritive Value Oxidation-Reduction Principal component analysis solid substrate fermentation submerged fermentation Zea mays
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