Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients

OBJECTIVE: This current study was subjected to investigate the influence of two-stage fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products. MATERIALS AND METHODS: Two-stage fermentation with Ch. crassa (inoculated...

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Detalles Bibliográficos
Autores principales: Sugiharto, Sugiharto, Isroli, Isroli, Yudiarti, Turrini, 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) 2018
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6702905/
https://www.ncbi.nlm.nih.gov/pubmed/31453160
http://dx.doi.org/10.5455/javar.2018.e301

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6702905/
https://www.ncbi.nlm.nih.gov/pubmed/31453160
http://dx.doi.org/10.5455/javar.2018.e301

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