Evaluation of fermented whey by Kluyveromyces fragilis in broilers feeding
DOI:
https://doi.org/10.5433/1679-0359.1994v15n1p29Keywords:
Kluyveromyces fragilis, Whey, Broilers.Abstract
This trial evaluated the performance of broilers fed with three diet types containing 1, 3 and 5% of fermented dry whey (FDW). The FDW was obtained by fermentative process with the yeast Kluyveromyces fragilis 71 / 78 cultivated in whey 15% (w/v). The characteristics weight gain, consumption and feed conversion were measured during 28 days and compared with a control group fed with a diet based on corn and soy bean meal. There were no significant differences between treatments for the estimated parameters.
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