Nutritive Evaluation of Pineapple Peel Fermented by Cellulolytic Microbe and Lactic Acid Bacteria by In Vitro Gas Production Technique

Nutritive Evaluation of Pineapple Peel Fermented by Cellulolytic Microbe and Lactic Acid Bacteria by In Vitro Gas Production Technique

ABSTRACT: The research was conducted to evaluate the nutritive value of pineapple peel fermented by rumen cellulolytic microbes and followed by addition of lactic acid bacteria (LAB) at the 4th, 8th, 12nd and 16th days of fermentation. Cellulolytic microbes was added as much as 5% of dry matter (DM)...

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書目詳細資料
Main Authors:	Yusiati, Lies Mira, Hanim, Chusnul, Setyawati, Caecilia Siska
格式:	Conference or Workshop Item PeerReviewed
語言:	English
出版:	2015
主題:	Animal Production Fermentation
在線閱讀:	https://repository.ugm.ac.id/135989/1/Proceeding%20ISTAP%202015%20Paper%20NR%2024%20O.pdf https://repository.ugm.ac.id/135989/
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