Evaluation of the nutrient contents of palm kernel cake fermented by microbial cocktails as a potential feedstuff for poultry
The aims of this research were to improve the nutritive value of palm kernel cake by fermentation technology using Bacillus amyloliquefacien, Trichoderma harzianum and cocktail microbes (combination of Bacillus amyloliquefacien and Trichoderma harzianum). Data were analyzed using Completely Randomiz...
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| Main Authors: | , , |
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| Format: | EJournal Article |
| Published: |
Diponegoro University,
2019-09-24.
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| Subjects: | |
| Online Access: | Get Fulltext |
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |