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Citations for "Improving the Quality of Tapioca By-Products (Onggok) as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens"

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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.
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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.
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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.
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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.
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