Optimization of Palm Kernel Cake and Cassava Byproduct Fermentation with the Addition of Minerals and Varying Fermentation Durations as Alternative Poultry Feedstuff
Optimization of Palm Kernel Cake and Cassava Byproduct Fermentation with the Addition of Minerals and Varying Fermentation Durations as Alternative Poultry Feedstuff
Nurhayati1*, Chandra Utami Wirawati2, Dwi Desmiyeni Putri1
Figure 1:
Ash content of fermented product with different fermentation duration and mineral levels.
Figure 2:
Crude protein content of fermented product with different fermentation duration and mineral levels.
Figure 3:
Ether extract content of fermented product with different fermentation duration and mineral levels.
Figure 4:
Metabolizable energy content of fermented product with different fermentation duration and mineral levels.
Figure 5:
Crude fiber content of fermented product with different fermentation duration and mineral levels.
September 2024
Vol. 12, Iss. 9, pp. 1622-1845
