Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient

OBJECTIVE: This study was aimed at evaluating the effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional qualities, antioxidant, and antimicrobial activities of the used rice as a poultry feed ingredient. MATERIALS AND METHODS: The used rice was soaked, steamed, and s...

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Detalles Bibliográficos
Autores principales: Yudiarti, Turrini, Sugiharto, Sugiharto, Isroli, Isroli, Widiastuti, Endang, Wahyuni, Hanny Indrat, Sartono, Tri Agus
Formato: Online Artículo Texto
Lenguaje:English
Publicado: A periodical of the Network for the Veterinarians of Bangladesh (BDvetNET) 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6702880/
https://www.ncbi.nlm.nih.gov/pubmed/31453187
http://dx.doi.org/10.5455/javar.2019.f328

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6702880/
https://www.ncbi.nlm.nih.gov/pubmed/31453187
http://dx.doi.org/10.5455/javar.2019.f328

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