Tea waste (TW) includes pruned tea tree branches, discarded summer and fall teas, buds
and wastes from the tea making process, as well as residues remaining after tea …

The shrimp industry, including its culture and feed sectors, exhibited steady growth over the
years with a reduced cost–benefit ratio due to increasing production costs attributed mainly …

Microbes can be used to improve the quality of fermented beverages and food.
Colletotrichum camelliae is one of the most dominant fungi associated with tea leaves. In the …

This study evaluated the effects of fermented tea residues (TF) on growth capacity, body
composition, digestive enzyme activity, intestinal immunity, and inflammatory biomarkers in …

Background Dietary bamboo leaf flavonoids (BLFs) are rarely used in poultry production,
and it is unknown whether they influence meat texture profile, perceived color, or …

This study explored the influence of diverse processing methods (cooking (CO), extrusion
puffing (EX), and steam explosion puffing (SE), stir-frying (SF) and fermentation (FE)) on …

In this investigation, we explore the harnessing of bamboo shoot residues (BSR) as a viable
source for ruminant feed through fungal treatment, with the overarching objective of …

The use of microorganisms to manage aflatoxin contamination is a gentle and effective
approach. The aim of this study was to test the removal of AFB1 from AFB1-contaminated …

BACKGROUND Millet bran (MB), a byproduct of millet production, is rich in functional
components but it is underutilized. In recent years, researchers have shown that …

This study investigated the effects of guanidine acetic acid (GAA) supplementation on
growth performance, carcass traits, and meat quality in Tibetan pigs. A total of 18 male …