Effects of Palm Kernel Cake and Onggok Fermented by Aspergillus niger on Broiler Carcasses
The experiment was conducted to evaluate the effects of the different crude protein and crude fiber content caused by usage level of palm kernel cake (PKC) and onggok (cassava byproduct) fermented by Aspergillus niger in ration on carcass weight and its components (thighs and breast, giblet, and abd...
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| Format: | Article |
| Language: | English |
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Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science
2008-01-01
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| Series: | Animal Production |
| Online Access: | http://animalproduction.net/index.php/JAP/article/view/190 |