Episode 2: Research to Improve Nutritional Value of High Fiber Ingredients by Using Fiber Degrading Enzymes

Boelke, Sarah Schieck
Zeng, Zhikai
2017-07-25
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Episode 2: Research to Improve Nutritional Value of High Fiber Ingredients by Using Fiber Degrading Enzymes

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2017-07-25

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Sarah Schieck, UMN Swine Extension Educator talks to Zhikai Zeng, a Post-doctoral Associate, about his research on using fiber-degrading enzymes to improve the nutritional value of high fiber ingredients in swine diets.

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Runtime 15:45

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Minnesota's Swine & U Podcast

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Boelke, Sarah Schieck; Zeng, Zhikai. (2017). Episode 2: Research to Improve Nutritional Value of High Fiber Ingredients by Using Fiber Degrading Enzymes. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/217811.

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