PENGARUH FERMENTASI BUNGKIL INTI KELAPA SAWIT MENGGUNAKAN ISOLAT BAKTERI SELULOLITIK DARI BELALANG KEMBARA (Lokusta migratoria L.) DALAM PAKAN TERHADAP PENAMPILAN PRODUKSI PUYUH JANTAN

• المؤلفون الرئيسيون: , ARIF PRANATA, , Prof. Dr. Ir. Lies Mira Yusiati, S.U.
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2014
• الموضوعات: ETD
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/128761/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69127

This experiment was conducted to evaluate the nutritional value of Palm Kernel Cake (PKC) Fermented by cellulolitycs bacterial from grasshoper and the effect of the utilization fresh and Fermented Palm Kernel Cake (FPKC) in Quail (Cortunix-cortunix japonica) diets on growth performance. Cellulolytic...