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Bamboo vinegar (BV) is a brown-red transparentliquid produced during pyrolysis of bamboo charcoal and contains more than 200 types of chemicalcomponents, in which acetic acid is the main component(Mu et al., 2004). BV and biomass slurryexhibits good fungicidal and termiticidal properties,due to their phenolic compound and acetic acidcontents (Nakayama et al., 2001; Kartal et al.,2004). The fungicidal property of wood vinegarswas in order of coconut shell wood vinegar > bamboowood vinegar > Eucalyptus wood vinegar accordingto their phenolic compound contents (Baimark &Niamsa, 2009). Dietary BV supplementation at levelsof 0.1% or 0.2% in finishing pigs increased growthperformance and apparent total tract digestibility,along with its beneficial effects on the intestinalmicrobial population, meat quality and fecal noxious gas concentrations
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