Research Article
Determination of in vitro digestibility and some quality characteristics of fermented sucuk foods produced for dogs
Abstract
The aim of current study was to determine in vitro digestibility, some microbiological properties and shelf life of fermented sucuk foods consisting mixture of animal and vegetable natural foods produced for dogs. Grain-inclusive and grain-free (GF) formulations were prepared. Grain-inclusive group was subgrouped as cooked (CG) and uncooked grain (UCG). In vitro digestibility, nutrient composition, pH and thiobarbituric acid reactive substances (TBARS) values of 3 groups of sucuk foods were determined at 0, 1, 3, and 6 months after production. Microbiological characteristics (Aerobic colony number, E. coli, coagulase positive Staphylococcus, coliform bacteria, yeast mold, Salmonella spp.) and lactic acid levels of sucuks were determined at the end of 1, 3, and 6-months of storage (+4°C). There were differences in nutrient compositions of groups and storage times within groups (P<0.05). All sucuk foods were negative for E. coli and Salmonella spp. Count of aerobic colonies were 5.8x107, 3.0x107 and 3.1x109 CFU/g in CG, UCG and GF, respectively. Total yeast-mold counts were between 5.5x103-9.6x104 CFU/g. The highest pH drop (5.38 to 4.25) and in vitro organic matter digestibility (92.02%) were determined in CG sucuk (P<0.05). TBARS value of UCG group was the highest at the end of the 6-months storage (P<0.05). Lactic acid levels were not different between storage times and groups (P>0.05). As a result, healthy and highly digestible sucuk foods were obtained for dogs, which contain sufficient and balanced nutrients and have a long shelf life.
Keywords
Characteristic Digestibility dog fermented sucuk food shelf life Microbiological shelf life
Ethical Statement
This work was approved by the Selçuk University, Faculty of Veterinary Medicine Experimental Animals Production and Research Center Ethics Committee under protocol number 2020/17.
Supporting Institution
This study was supported and funded by Selçuk University, Coordinatorship of Scientific Research Projects with project number 20401114.
References
- Acton JC, Dick RL, Norris EL (1977): Utilization of various carbohydrates in fermented sausage. J Food Sci, 42, 174-178.
- Alvarenga IC, Keller LC, Waldy C, et al (2021): Extrusion Processing Modifications of a Dog Kibble at Large Scale Alter Levels of Starch Available to Animal Enzymatic Digestion. Foods, 10, 2526.
- Antara NS, Sujaya IN, Yokota A, et al (2002): Identification and succession of lactic acid bacteria during fermentation of ‘urutan’, a Balinese indigenous fermented sausage. World J Microbiol Biotechnol, 18, 255-262.
- AOAC (2000): Association of Official Analytical Chemists, Official Methods of Analysis. 17th ed. AOAC International Maryland USA.
- AOAC (2003): Association of Official Analytical Chemists, Official Methods of Analysis, AOAC International 17th ed, Arlington, Virginia.
- APPA (2018): The 2017-2018 APPA National Pet Owners Survey Debut. American Pet Products Association. Avaible at: http://americanpetproducts.org/ Uploads/MemServices/ GPE2017_NPOS_Seminar. pdf. (Accessed May 20, 2021).
- Bazolli RS, Vasconcellos RS, De-Oliveira LD, et al (2015): Effect of the particle size of maize, rice, and sorghum in extruded diets for dogs on starch gelatinization, digestibility, and the fecal concentration of fermentation products. J Anim Sci, 93, 2956-2966.
- Biagi G, Cipollini I, Grandi M, et al (2016): A new in vitro method to evaluate digestibility of commercial diets for dogs. Ital J Anim Sci, 15, 617-625.
- Bilge G (2010): Sucukta Üretim Sırasında Meydana Gelen Mikrobiyolojik ve Biyokimyasal Değişmelere Üretim Sıcaklığının ve Starter Kültürün Etkisi. Yüksek Lisans Tezi. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara.
- Borshchevskaya LN, Gordeeva TL, Kalinina AN, et al (2016): Spectrophotometric determination of lactic acid. J Anal Chem, 71, 755-758.
- Bozkurt H, Erkmen O (2002): Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk). Meat Sci, 61,149-156.
- Bragina L, Sherlock O, van Rossum AJ, et al (2017): Cattle exclusion using fencing reduces Escherichia coli (E. coli) level in stream sediment reservoirs in northeast Ireland. Agric Ecosyst Environ, 239, 349-358.
- Brozić D, Mıkulec Ž, Samardžıja M, et al (2019): Raw meat-based diet (barf) in dogs and cats nutrition. Vet J Rep Srpska, 19, 314-321.
- Buff PR, Carter RA, Bauer JE, et al (2014): Natural pet food: A review of natural diets and their impact on canine and feline physiology. J Anim Sci, 92, 3781-3791.
- Can ÖP, Şahin S, Eligüzel A, et al (2016): Sivas İlinde Tüketime Sunulan Isıl İşlem Görmüş Sucukların Mikrobiyolojik Kalitesi. Int J Pure Appl, 2, 1.
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- Çon AH (2002): Periodical Determination of Some Microbiological Characteristics of Sucuk Samples Produced at Some Big Meat Plants in the City of Afyon. Turk J Vet Anim Sci, 26, 11-16.
- El-Ghaish S, Ahmadova A, Hadji-Sfaxi I, et al (2011): Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods. Trends Food Sci Technol, 22, 509-516.
- Ercoşkun H, Özkal SG (2011): Kinetics of traditional Turkish sausage quality aspects during fermentation. Food Control, 22, 165-172.
- FDA-BAM (2001): Yeasts, molds and mycotoxins, bacteriological analytical manual. Available at: https://www.fda.gov/food/laboratory-methods-food/bam-chapter-18-yeasts-molds-and-mycotoxins. (Accessed June 29, 2021).
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- Freeman LM, Chandler ML, Hamper BA (2013): Timely topics in nutrition of raw meatbased diets for dogs and cats. J Am Vet Med Assoc, 243, 1549-1558.
- Fredriksson-Ahomaa M, Heikkilä T, Pernu N, et al (2017): Raw meat-based diets in dogs and cats. Vet Sci, 4, 33.
- Gökoğlu N, Yerlikaya P, Uran H, et al (2011): Effects of packaging atmospheres on the quality and shelf life of beef steaks. Kafkas Univ Vet Fak Derg, 17, 435-439.
- Hasan MN, Sultan MZ, Mar-E-Um M (2014): Significance of fermented food in nutrition and food science. J Sci Res, 6, 373-386.
- Inal F, Alataş MS, Kahraman O, et al (2017): Barley as an alternative to rice in dog food. Turk J Vet Anim Sci, 41, 770-774.
- Indzhelieva D, Valkova-Jorgova K, Kuzelov A, et al (2015): Тhe impact of starter culture on the pH and the content of lactic and volatile fatty acids in boiled-smoked sausages. Tehnol Mesa, 56, 34-40.
- İnal F, Alataş MS, Kahraman O, et al (2018): Using of Pelleted and Extruded Foods in Dog Feeding. Kafkas Univ Vet Fak Derg, 24, 131-136.
- Kara K (2020): Determination of the in vitro digestibility and nutrient content of commercial premium extruded foods with different types of protein content for adult dogs. Vet Med, 65, 233-249.
- Karsloğlu B, Çiçek ÜE, Kolsarici N, et al (2014): Lipolytic changes in fermented sausages produced with turkey meat: effects of starter culture and heat treatment. Korean J Food Sci Anim Resour, 34, 40-48.
- Kilic B, Richards MP (2003): Lipid oxidation in poultry doner kebab: Pro-oxidative and anti-oxidative factors. J Food Sci, 68, 686-689.
- Kumar P, Chatli MK, Verma AK, et al (2017): Quality, functionality, and shelf life of fermented meat and meat products: A review. Crit Rev Food Sci Nutr, 57, 2844-2856.
- Kurt E (2009): Sucukta organik asit kompozisyonuna farklı karbonhidrat kaynaklarının etkisi. Yüksek Lisans Tezi. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara
- Laflamme DP, Abood SK, Fascetti AJ, et al (2008): Pet feeding practices of dog and cat owners in the United States and Australia. J Am Vet Med Assoc, 232, 687-694.
- Lee E, Nam KT, Lee KW, et al (2020): Pediococcus spp.-fermented chicken meat for dogs. J Anim Sci Technol, 62, 84.
- Lenz J, Joffe D, Kauffman M, et al (2009): Perceptions, practices, and consequences associated with foodborne pathogens and the feeding of raw meat to dogs. Can Vet J, 50, 637-643.
- Davies RH, Lawes JR, Wales AD (2019): Raw diets for dogs and cats: a review, with particular reference to microbiological hazards. J Small Anim Pract, 60, 329-339.
- Meineri G, Candellone A, Tassone S, et al (2021): Effects of “fresh mechanically deboned meat” inclusion on nutritional value, palatability, shelf-life microbiological risk and digestibility in dry dog food. Plos One, 16, e0250351.
- Michel KE (2006): Unconventional diets for dogs and cats. Vet Clin North Am Small Anim Pract, 36, 1269-1281.
- Morelli G, Catellani P, Miotti Scapin R, et al (2020): Evaluation of microbial contamination and effects of storage in raw meat‐based dog foods purchased online. J Anim Physiol Anim Nutr (Berl), 104, 690-697.
- Nauman K, Akbar MT, Jaspal MH, et al (2020): Shelf life evaluation of buffalo sausages supplemented with different fat sources and storage condıtions. J Anim Plant Sci, 30, 820-827.
- NRC (2006): Energy. In: National Research Council, editor. Nutrient requirements of dogs and cats. Washingtion DC: National Academic Press. pp. 22–48.
- Öztürk Kerimoğlu B, Nacak B, Özyurt VH, et al (2019b): Protein oxidation and in vitro digestibility of heat treated fermented sausages: How do they change with the effect of lipid formulation during processing? J Food Biochem, 43, e13007.
- Reitznerová A, Šuleková M, Nagy J, et al (2017): Lipid peroxidation process in meat and meat products: a comparison study of malondialdehyde determination between modified 2-thiobarbituric acid spectrophotometric method and reverse-phase high-performance liquid chromatography. Molecules, 22, 1988.
- Remillard RL (2008): Homemade Diets: Attributes, Pitfalls, and a Call for Action. Top Companion Anim M, 23, 137-142.
- Sancak YC, Kayaardı S, Sağun E, et al (1996): Van'da tüketime sunulan fermente türk sucuklarının fiziksel, kimyasal, mikrobiyolojik ve organoleptik niteliklerinin incelenmesi. Van Vet J, 7, 67-73.
- Santa ORD, Alvarez DC, Santa HSD, et al (2012): Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil. Food Sci Technol, 32, 653-660.
- Santos NN, Santos-Mendonça RC, Sanz Y, et al (2001): Hydrolysis of pork muscle sarcoplasmatic proteins by Debaryomyces hansenii. Int J Food Microbiol, 68, 199-206.
- Schlesinger DP, Joffe DJ (2011): Raw food diets in companion animals: a critical review. Can Vet J, 52, 50.
- Sharma R, Garg P, Kumar P, et al (2020): Microbial fermentation and its role in quality improvement of fermented foods. Fermentation, 6, 106.
- Stanton C, Ross RP, Fitzgerald GF, et al (2005): Fermented functional foods based on probiotics and their biogenic metabolites. Curr Opin Biotechnol, 16, 198-203.
- Stiver SL, Frazier KS, Mauel MJ (2003): Septicemic salmonellosis in two cats fed a raw-meat diet. J Am Anim Hosp Assoc, 39, 538-542.
- Streiff EL, Zwischenberger B, Butterwick R (2002): A comparison of the nutritional adequacy of home-prepared and commercial diets for dogs. J Nutr, 132, 1698-1700.
- Tanprasertsuk J, Perry LM, Tate DE, et al (2021): Apparent total tract nutrient digestibility and metabolizable energy estimation in commercial fresh and extruded dry kibble dog foods. Transl Anim Sci, 5, txab071.
- TSE (2002): Et ve Et Ürünleri - pH Ölçülmesi. TS 3136 ISO 2917. Türk Standartlar Enstitüsü, Bakanlıklar/Ankara.
- Yadav AS (2017): Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch. LWT, 77, 249-258.
- Yalcin H, Can ÖP (2013): An investigation on the microbiological quality of sucuk produced by traditional methods. Kafkas Univ Vet Fak Derg, 19, 705-708.
- Yang X, Chen H, Gao H, et al (2001): Bioconversion of corn straw by coupling ensiling and solid-state fermentation. Bioresour Technol, 78, 277-280.
- Zhou C, Zhang L, Wang H, et al (2012): Effect of Amaranthus pigments on quality characteristics of pork sausages. Asian-Australas J Anim Sci, 25, 1493.
Year 2023,
Volume: 70 Issue: 4, 437 - 446, 29.09.2023
Abstract
References
- Acton JC, Dick RL, Norris EL (1977): Utilization of various carbohydrates in fermented sausage. J Food Sci, 42, 174-178.
- Alvarenga IC, Keller LC, Waldy C, et al (2021): Extrusion Processing Modifications of a Dog Kibble at Large Scale Alter Levels of Starch Available to Animal Enzymatic Digestion. Foods, 10, 2526.
- Antara NS, Sujaya IN, Yokota A, et al (2002): Identification and succession of lactic acid bacteria during fermentation of ‘urutan’, a Balinese indigenous fermented sausage. World J Microbiol Biotechnol, 18, 255-262.
- AOAC (2000): Association of Official Analytical Chemists, Official Methods of Analysis. 17th ed. AOAC International Maryland USA.
- AOAC (2003): Association of Official Analytical Chemists, Official Methods of Analysis, AOAC International 17th ed, Arlington, Virginia.
- APPA (2018): The 2017-2018 APPA National Pet Owners Survey Debut. American Pet Products Association. Avaible at: http://americanpetproducts.org/ Uploads/MemServices/ GPE2017_NPOS_Seminar. pdf. (Accessed May 20, 2021).
- Bazolli RS, Vasconcellos RS, De-Oliveira LD, et al (2015): Effect of the particle size of maize, rice, and sorghum in extruded diets for dogs on starch gelatinization, digestibility, and the fecal concentration of fermentation products. J Anim Sci, 93, 2956-2966.
- Biagi G, Cipollini I, Grandi M, et al (2016): A new in vitro method to evaluate digestibility of commercial diets for dogs. Ital J Anim Sci, 15, 617-625.
- Bilge G (2010): Sucukta Üretim Sırasında Meydana Gelen Mikrobiyolojik ve Biyokimyasal Değişmelere Üretim Sıcaklığının ve Starter Kültürün Etkisi. Yüksek Lisans Tezi. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara.
- Borshchevskaya LN, Gordeeva TL, Kalinina AN, et al (2016): Spectrophotometric determination of lactic acid. J Anal Chem, 71, 755-758.
- Bozkurt H, Erkmen O (2002): Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk). Meat Sci, 61,149-156.
- Bragina L, Sherlock O, van Rossum AJ, et al (2017): Cattle exclusion using fencing reduces Escherichia coli (E. coli) level in stream sediment reservoirs in northeast Ireland. Agric Ecosyst Environ, 239, 349-358.
- Brozić D, Mıkulec Ž, Samardžıja M, et al (2019): Raw meat-based diet (barf) in dogs and cats nutrition. Vet J Rep Srpska, 19, 314-321.
- Buff PR, Carter RA, Bauer JE, et al (2014): Natural pet food: A review of natural diets and their impact on canine and feline physiology. J Anim Sci, 92, 3781-3791.
- Can ÖP, Şahin S, Eligüzel A, et al (2016): Sivas İlinde Tüketime Sunulan Isıl İşlem Görmüş Sucukların Mikrobiyolojik Kalitesi. Int J Pure Appl, 2, 1.
- Craig JM (2021): Additives in pet food – are they safe? J Small Anim Pract, 62, 624-635.
- Çon AH (2002): Periodical Determination of Some Microbiological Characteristics of Sucuk Samples Produced at Some Big Meat Plants in the City of Afyon. Turk J Vet Anim Sci, 26, 11-16.
- El-Ghaish S, Ahmadova A, Hadji-Sfaxi I, et al (2011): Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods. Trends Food Sci Technol, 22, 509-516.
- Ercoşkun H, Özkal SG (2011): Kinetics of traditional Turkish sausage quality aspects during fermentation. Food Control, 22, 165-172.
- FDA-BAM (2001): Yeasts, molds and mycotoxins, bacteriological analytical manual. Available at: https://www.fda.gov/food/laboratory-methods-food/bam-chapter-18-yeasts-molds-and-mycotoxins. (Accessed June 29, 2021).
- FEDIAF (2020): The European Pet Food Industry Annual report. Available at: https://fediaf.org/images/FEDIAF_ Annual_Report_ 2020_cor.pdf. (Accessed May 29, 2021).
- Felix AP, Sá-Fortes CML, Silva ACM, et al (2009): Digestibility of a home-made diet and two dog foods, standard and super-premium, for dogs. Arch Vet Sci, 14, 25-30.
- Freeman LM, Chandler ML, Hamper BA (2013): Timely topics in nutrition of raw meatbased diets for dogs and cats. J Am Vet Med Assoc, 243, 1549-1558.
- Fredriksson-Ahomaa M, Heikkilä T, Pernu N, et al (2017): Raw meat-based diets in dogs and cats. Vet Sci, 4, 33.
- Gökoğlu N, Yerlikaya P, Uran H, et al (2011): Effects of packaging atmospheres on the quality and shelf life of beef steaks. Kafkas Univ Vet Fak Derg, 17, 435-439.
- Hasan MN, Sultan MZ, Mar-E-Um M (2014): Significance of fermented food in nutrition and food science. J Sci Res, 6, 373-386.
- Inal F, Alataş MS, Kahraman O, et al (2017): Barley as an alternative to rice in dog food. Turk J Vet Anim Sci, 41, 770-774.
- Indzhelieva D, Valkova-Jorgova K, Kuzelov A, et al (2015): Тhe impact of starter culture on the pH and the content of lactic and volatile fatty acids in boiled-smoked sausages. Tehnol Mesa, 56, 34-40.
- İnal F, Alataş MS, Kahraman O, et al (2018): Using of Pelleted and Extruded Foods in Dog Feeding. Kafkas Univ Vet Fak Derg, 24, 131-136.
- Kara K (2020): Determination of the in vitro digestibility and nutrient content of commercial premium extruded foods with different types of protein content for adult dogs. Vet Med, 65, 233-249.
- Karsloğlu B, Çiçek ÜE, Kolsarici N, et al (2014): Lipolytic changes in fermented sausages produced with turkey meat: effects of starter culture and heat treatment. Korean J Food Sci Anim Resour, 34, 40-48.
- Kilic B, Richards MP (2003): Lipid oxidation in poultry doner kebab: Pro-oxidative and anti-oxidative factors. J Food Sci, 68, 686-689.
- Kumar P, Chatli MK, Verma AK, et al (2017): Quality, functionality, and shelf life of fermented meat and meat products: A review. Crit Rev Food Sci Nutr, 57, 2844-2856.
- Kurt E (2009): Sucukta organik asit kompozisyonuna farklı karbonhidrat kaynaklarının etkisi. Yüksek Lisans Tezi. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara
- Laflamme DP, Abood SK, Fascetti AJ, et al (2008): Pet feeding practices of dog and cat owners in the United States and Australia. J Am Vet Med Assoc, 232, 687-694.
- Lee E, Nam KT, Lee KW, et al (2020): Pediococcus spp.-fermented chicken meat for dogs. J Anim Sci Technol, 62, 84.
- Lenz J, Joffe D, Kauffman M, et al (2009): Perceptions, practices, and consequences associated with foodborne pathogens and the feeding of raw meat to dogs. Can Vet J, 50, 637-643.
- Davies RH, Lawes JR, Wales AD (2019): Raw diets for dogs and cats: a review, with particular reference to microbiological hazards. J Small Anim Pract, 60, 329-339.
- Meineri G, Candellone A, Tassone S, et al (2021): Effects of “fresh mechanically deboned meat” inclusion on nutritional value, palatability, shelf-life microbiological risk and digestibility in dry dog food. Plos One, 16, e0250351.
- Michel KE (2006): Unconventional diets for dogs and cats. Vet Clin North Am Small Anim Pract, 36, 1269-1281.
- Morelli G, Catellani P, Miotti Scapin R, et al (2020): Evaluation of microbial contamination and effects of storage in raw meat‐based dog foods purchased online. J Anim Physiol Anim Nutr (Berl), 104, 690-697.
- Nauman K, Akbar MT, Jaspal MH, et al (2020): Shelf life evaluation of buffalo sausages supplemented with different fat sources and storage condıtions. J Anim Plant Sci, 30, 820-827.
- NRC (2006): Energy. In: National Research Council, editor. Nutrient requirements of dogs and cats. Washingtion DC: National Academic Press. pp. 22–48.
- Öztürk Kerimoğlu B, Nacak B, Özyurt VH, et al (2019b): Protein oxidation and in vitro digestibility of heat treated fermented sausages: How do they change with the effect of lipid formulation during processing? J Food Biochem, 43, e13007.
- Reitznerová A, Šuleková M, Nagy J, et al (2017): Lipid peroxidation process in meat and meat products: a comparison study of malondialdehyde determination between modified 2-thiobarbituric acid spectrophotometric method and reverse-phase high-performance liquid chromatography. Molecules, 22, 1988.
- Remillard RL (2008): Homemade Diets: Attributes, Pitfalls, and a Call for Action. Top Companion Anim M, 23, 137-142.
- Sancak YC, Kayaardı S, Sağun E, et al (1996): Van'da tüketime sunulan fermente türk sucuklarının fiziksel, kimyasal, mikrobiyolojik ve organoleptik niteliklerinin incelenmesi. Van Vet J, 7, 67-73.
- Santa ORD, Alvarez DC, Santa HSD, et al (2012): Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil. Food Sci Technol, 32, 653-660.
- Santos NN, Santos-Mendonça RC, Sanz Y, et al (2001): Hydrolysis of pork muscle sarcoplasmatic proteins by Debaryomyces hansenii. Int J Food Microbiol, 68, 199-206.
- Schlesinger DP, Joffe DJ (2011): Raw food diets in companion animals: a critical review. Can Vet J, 52, 50.
- Sharma R, Garg P, Kumar P, et al (2020): Microbial fermentation and its role in quality improvement of fermented foods. Fermentation, 6, 106.
- Stanton C, Ross RP, Fitzgerald GF, et al (2005): Fermented functional foods based on probiotics and their biogenic metabolites. Curr Opin Biotechnol, 16, 198-203.
- Stiver SL, Frazier KS, Mauel MJ (2003): Septicemic salmonellosis in two cats fed a raw-meat diet. J Am Anim Hosp Assoc, 39, 538-542.
- Streiff EL, Zwischenberger B, Butterwick R (2002): A comparison of the nutritional adequacy of home-prepared and commercial diets for dogs. J Nutr, 132, 1698-1700.
- Tanprasertsuk J, Perry LM, Tate DE, et al (2021): Apparent total tract nutrient digestibility and metabolizable energy estimation in commercial fresh and extruded dry kibble dog foods. Transl Anim Sci, 5, txab071.
- TSE (2002): Et ve Et Ürünleri - pH Ölçülmesi. TS 3136 ISO 2917. Türk Standartlar Enstitüsü, Bakanlıklar/Ankara.
- Yadav AS (2017): Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch. LWT, 77, 249-258.
- Yalcin H, Can ÖP (2013): An investigation on the microbiological quality of sucuk produced by traditional methods. Kafkas Univ Vet Fak Derg, 19, 705-708.
- Yang X, Chen H, Gao H, et al (2001): Bioconversion of corn straw by coupling ensiling and solid-state fermentation. Bioresour Technol, 78, 277-280.
- Zhou C, Zhang L, Wang H, et al (2012): Effect of Amaranthus pigments on quality characteristics of pork sausages. Asian-Australas J Anim Sci, 25, 1493.
There are 60 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Veterinary Sciences (Other) |
| Journal Section | Research Article |
| Authors | |
| Publication Date | September 29, 2023 |
| Published in Issue | Year 2023Volume: 70 Issue: 4 |
