Pretreatment of Palm Kernel Cake by Enzyme-Bacteria and Its Effects on Growth Performance in Broilers
This study aimed to improve palm kernel cake by reducing anti-nutritional factors with enzymes and enhancing its nutritional value through microbial fermentation. It also examined the effects of these treatments on palm kernel cake in broiler chicken diets. Palm kernel cake was hydrolyzed using xyla...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2025-01-01
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| Schriftenreihe: | Animals |
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| Online-Zugang: | https://www.mdpi.com/2076-2615/15/2/116 |
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