Enhancement of nutritive value of palm kernel cake by solid state fermentation with Lactobacillus plantarum

• 主要な著者: Murad, N. Z., Abdullah, Norhani, Foo, H. L.
• フォーマット: Conference or Workshop Item
• 言語: English
• 出版事項: Faculty of Veterinary Medicine, Universiti Putra Malaysia 2015
• オンライン･アクセス: http://psasir.upm.edu.my/id/eprint/65024/1/PA-25.pdf; http://psasir.upm.edu.my/id/eprint/65024/

Palm kernel cake (PKC) is an abundant by-product from the palm oil industry in Malaysia. However, the usage of PKC is limited in poultry diets mainly due to its high fiber content that contributes to the low digestibility. Therefore, PKC has to be treated by using chemical or biological methods to r...