EPISODE · Feb 18, 2020 · 15 MIN
Episode 2: Research to improve nutritional value of high fiber ingredients by using fiber degrading enzymes
from Minnesota's Swine & U · host UMN Swine Extension
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. Listen to the Podcast (recorded July 25, 2017)
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Episode 2: Research to improve nutritional value of high fiber ingredients by using fiber degrading enzymes
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