The Effect of Addition of Cellulolytic Microbes from Rumen Fluid and Lactic Acid Bacteria in Pineapple Peel Fermentation on in vitro Digestibility

• المؤلفون الرئيسيون: Hanim, Chusnul, Yusiati, Lies Mira, Dityas, E. S. P
• التنسيق: Conference or Workshop Item PeerReviewed
• اللغة: English
• منشور في: 2014
• الموضوعات: Animal Production; Fermentation
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/136122/1/AAAP%202014%20B%20622%20ID.pdf; https://repository.ugm.ac.id/136122/

The research was conducted to examine the effect of cellulolytic microbes from rumen fluid and lactic acid bacteria (LAB) addition into pineapple peel fermentation on in vitro digestibility. Cellulolytic microbes were added by 5% of dry matter (DM) into 300 g pineapple peel. Then, LAB was added a...