The Effect of Nutmeg Leaves Tannin (Myristica fragrans Houtt) as Protein Protecting Agents on In Vitro Nutrient Digestibility

The Effect of Nutmeg Leaves Tannin (Myristica fragrans Houtt) as Protein Protecting Agents on In Vitro Nutrient Digestibility

This experiment was aimed to study the effect of nutmeg leaf tannin addition on in vitro nutrient digestibility. Treatments in this experiment consisted of: P0 (control without tannin), P1 (feed + 2% tannin) and P2 (feed + 4% tannin). Feed for fermentation substrate consisted of Pennisetum purpureum...

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Bibliographic Details
Main Authors: Monica Canadianti, Lies Mira Yusiati, Chusnul Hanim, Budi Prasetyo Widyobroto, Andriyani Astuti
Format: Article
Language:English
Published: Universitas Gadjah Mada 2020-02-01
Series:Buletin Peternakan
Subjects:
in vitro digestibility
nutmeg leaves
protein protection
tannin
Online Access:https://jurnal.ugm.ac.id/buletinpeternakan/article/view/47976

Internet

https://jurnal.ugm.ac.id/buletinpeternakan/article/view/47976

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