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Extension > Swine Extension > Episode 2: Research to improve nutritional value of high fiber ingredients by using fiber degrading enzymes

Monday, October 30, 2017

Episode 2: Research to improve nutritional value of high fiber ingredients by using fiber degrading enzymes

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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