Episode 2: Research to improve nutritional value of high fiber ingredients by using fiber degrading enzymes
- Author
- UMN Swine Extension
- Published
- Tue 18 Feb 2020
- Episode Link
- https://share.transistor.fm/s/d293677e
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)
