Nutritional Value of Rice Bran Fermented by Bacillus amyloliquefaciens and Humic Substances and Its Utilization as a Feed Ingredient for Broiler Chickens

An experiment was conducted to increase the quality of rice bran by fermentation using Bacillus amyloliquefaciens and humic substances and its utilization as a feed ingredient for broiler chickens. The experiment was carried out in two steps. First, the fermentation process was done using a complete...

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Detalles Bibliográficos
Autores principales: Supriyati, Haryati, T., Susanti, T., Susana, I. W. R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4283168/
https://www.ncbi.nlm.nih.gov/pubmed/25557819
http://dx.doi.org/10.5713/ajas.14.0039

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4283168/
https://www.ncbi.nlm.nih.gov/pubmed/25557819
http://dx.doi.org/10.5713/ajas.14.0039

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