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

• المؤلفون الرئيسيون: Murad, N. Z., Abdullah, Norhani, Foo, H. L.
• التنسيق: Conference or Workshop Item
• اللغة: English
• منشور في: Faculty of Veterinary Medicine, Universiti Putra Malaysia 2015
• الوصول للمادة أونلاين: 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...