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Citation to this article as recorded by
Koni,T.N.I., P. Agustinus, W. Redempta and A.F. Tri, 2015. Nutritive values and metabolizable energy of Amorphopallus companulatus fermented by Rhyzopus oligosporus as poultry feed. Pak. J. Nutr., 14: 322-324. CrossRef |
Rizal, W.Y., H. Abbas, A. Dharma and I.P. Kompiang, 2009. Influence of dietary fermented tapioca by-products on the performance of broilers and ducklings. Int. J. Poult. Sci., 8: 902-904. CrossRefDirect Link |
Yuniza, A., T.D. Nova, W.A. Angga, Annisa and Y. Rizal, 2016. Effects of the combinations of cassava leaf meal and palm kernel cake mixture fermented by Bacillus amyloliquefaciens on the alteration of their dry matter, crude protein, crude fiber and crude lipid contents. Pak. J. Nutr., 15: 1049-1054. CrossRefDirect Link |
Zurmiati, Wizna, M.H. Abbas and M.E. Mahata, 2017. Effect of the balance of energy and protein in rations given to pitalah ducks along with the probiotic bacillus amyloliquefaciens on the live weight, percentage of carcass, percentage of abdominal fat and income over feed cost. Int. J. Poult. Sci., 16: 500-505. CrossRefDirect Link |
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How to cite this article
Wizna ., Hafil Abbas, Yose Rizal, Abdi Dharma and I. Putu Kompiang, 2009. Improving the Quality of Tapioca By-Products (Onggok) as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens. Pakistan Journal of Nutrition, 8: 1636-1640.
DOI: 10.3923/pjn.2009.1636.1640
URL: https://scialert.net/abstract/?doi=pjn.2009.1636.1640
DOI: 10.3923/pjn.2009.1636.1640
URL: https://scialert.net/abstract/?doi=pjn.2009.1636.1640