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- W2147942767 abstract "This study was conducted to compare the effects of feeding dry or fermented (aerobically or anaerobically with or without lactic acid bacteria) restaurant food residue mixture-containing diets on animal performance and blood profiles. Rats were used as the model animal for the simulation of laboratory rodents, rabbit or horse feeding and fed for 4 wks. The results were compared with feeding a dry diet (control) with the same ingredient composition as diets processed by aerobic and anaerobic methods. Feeding all the fermented diets tended to increase (p>0.05) average daily gain of rats resulting in improved (p 0.05). Compared with the aerobically fermented diet, digestibility of ADF was increased (p 0.05) with feeding of the fermented diets. Feeding either of the fermented diets had little effects on serum nutrients, electrolytes, enzymes and blood cell profiles of rats except sodium and uric acid concentrations. These results showed that compared with feeding a dry food residue-containing diet, feeding aerobically or anaerobically fermented diets showed better animal performance as indicated by higher feed efficiency and rat growth rate. These improvements were attributed to the desirable dietary protein conservation during the food residue fermentation process and to higher total tract digestibilities of NDF and crude ash in the fermented food residue diets. (Key Words : Digestibility, Fermentation, Food Residue, Food Waste, Rat)" @default.
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- W2147942767 date "2011-10-24" @default.
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- W2147942767 title "Effects of Feeding a Dry or Fermented Restaurant Food Residue Mixture on Performance and Blood Profiles of Rats" @default.
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- W2147942767 doi "https://doi.org/10.5713/ajas.2011.11149" @default.
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